Use of edible coating on conservation of bioactive compounds and commercial quality of purple carrot

Abstract

The carrot (Daucus carota L.) is responsible for the production of about 36 million tons all over the world, being the 5th most important vegetable for the economy in Brazil. Nevertheless, carrot losses in the country reach 27%, limiting this vegetable availability. In order to change these conditions, it's needed effective post-harvest techniques in reducing the losses and maintaining the total quality of the product. Purple carrot is a new variety in Brazil, rich in bioactive compounds such as anthocyanin and carotenoids, what makes this vegetable an important natural source of functional compounds in the diet. However, its post-harvest durability is shorter when compared to the orange carrot. The use of edible coatings represent a good alternative to the conventional packaging on the fruit and vegetable conservation for being biodegradable, edible and safe for consumption. Furthermore, they form semipermeable barriers that moderate the gas exchange and reduce the water vapor transference between the food and the ambient. These properties prevent the product deterioration, extending its shelf life, while maintaining its sensorial and nutritional quality and safety. This way, the present study aims evaluating the application of edible coatings made of carnauba wax and chitosan on the conservation of bioactive compounds and maintenance of commercial quality of purple carrots newly introduced in Brazil. Thereby, the product can keep its ideal conditions until the consumption, avoiding quality losses throughout the productive chain.