Abstract:

The effect of different temperature and humidity on the quality and appearance of carrot was studied. The results showed that: with the tissue senescence, water loss of fleshy root, becoming hollowness and wilting appearance quality decreased, it was a significant positive correlation between the weight loss rate and wilting index. The contents of soluble sugar, ascorbic acid and soluble protein decreased, which had a close relationship with the respiration intensity. Low temperature could reduce the rate of diseases, the treatment of no package and 1-MCP compared with PE packaging, PE packaging could maintain higher humidity and better postpone the loss of water and commercial quality. Therefore, the carrot was applicable at 10℃ and packaging by PE to maintaining the preservation and quality in circulation.