Abstract:

The aim was to study the effects of exogenous ascorbic acid (AsA) treatment on the quality of carrot during. Using 100 mg/L AsA to deal with ‘Beijing five inch’ and ‘whip red’ varieties of carrot with 0℃ storage, the quality indexes of carrot were determined. The results showed that: Using 100 mg/L AsA deal with carrot could maintain the carrot protein content and ascorbic acid content, delay the hollowing index and the increase of free amino acid content. ExAsA improved the activity of CAT and POD, inhibited the increase of H2O2 content, and effectively kept the edible quality of carrot. ExAsA treatment could effectively delay the aging process of carrot during storage, and extend the storage time of carrot.