Conservation of purple carrots at different storage temperatures

Abstract

The carrot (Daucus carota) has a world production above 36 million tonnes. In Brazil it is produced mainly in the region of Minas Gerais, which owns 37% of the national production. The purple carrot is a vegetable just grown in Brazil, contains a significant amount of bioactive compounds, such as anthocyanins and carotenoids, which have antioxidant action. Post-harvest losses of vegetable crops in Brazil reaches 40%, being necessary to use methods to reduce these losses. Colorful carrots do not have a constancy in production, it is necessary to your storage to increase the supply to the consumer. However, there are no studies that demonstrate the impact of storage on the quality of the vegetable. In this way the present study aims to evaluate the application of different storage temperatures for the conservation of bioactive compounds and maintenance of commercial quality of carrots roxas, in order that the product arrives in ideal conditions until the consumer, avoiding losses in quality. (AU)