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Cold acclimation of carrots during storage mechanical properties and antifreezing protein.

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Author

Editor

  • B.E. Verlinden
  • B.M. Nicolai
  • J. De Baerdemaeker

Summary, in English

Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties. Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease. During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12th week. The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.

Department/s

Publishing year

2003

Language

English

Pages

699-703

Publication/Series

Acta horticulturae : technical communications of ISHS

Volume

599

Document type

Conference paper

Publisher

International Society for Horticultural Science (ISHS)

Topic

  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 0567-7572