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Agriculturae Conspectus Scientificus, Vol. 81 No. 2, 2016.

Original scientific paper

Quality of Root Vegetables during Prolonged Storage

Zoran. S. Ilić orcid id orcid.org/0000-0001-7777-1565 ; Faculty of Agriculture, Priština-Lešak, 38219 Lešak, Serbia
Ljubomir Šunić ; Faculty of Agriculture, Priština-Lešak, 38219 Lešak, Serbia
Jasna Mastilović ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Žarko Kevrešan ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Mladenka Pestorić ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Miona Belović ; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
Nenad Magazin ; Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia

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Abstract

The objective of this study was to develop postharvest techniques and technologies of the most important root vegetables: carrots, celeriac and parsnip. Investigations included the effect of harvest maturity (harvest at November or January) and postharvest washing treatments (hot water, H2O2 and NaOCl and non-washed-control) of carrots (Daucus carota ’Bolero F1’), parsnip (Pastinaca sativa ‘Banatski dugi’) and celeriac (Apium graveolens var. rapaceum ‘Mentor’) roots and effects on their quantitative and qualitative changes during different storage conditions (S-1; 0°C and 98% RH or S-2; 0-2°C and 85-92% RH). Water loss and quality changes in these vegetables roots were monitored after 120 and 180 days of storage period (SP). At the end of SP the percentage of water loss ranged from 3.20% (from first harvest inside the S-1 with H2O2 treatment) in carrot to 39.29% (from first harvest inside the S-2 in control) in celeriac root. The dry matter content (DM) increased during storage period. Total sugar content (TSC) in the roots depends on year and harvest time. During SP, total sugar content increased more in S-2 cooling room. The parsnip root was characterized by more hardness texture relative to the carrot and celeriac roots. During SP carrot root loses the flexibility. The most effective method of maintaining quality of root vegetables is optimal harvest time followed by prestorage washing treatments (H2O2 or NaOCl) and storage at optimum temperature (0 ºC) with a high relative humidity 98%.

Keywords

root vegetables; harvest time; postharvest treatment; storage condition; quality

Hrčak ID:

170658

URI

https://hrcak.srce.hr/170658

Publication date:

5.12.2016.

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