Vol. 10, Special Issue 11 (2021)

Author(s):
Naik PR, Dev Raj, Mayani JM, Patel NV and Ashuqullah Atif

Abstract:
The experiment was conducted to developed a methodology for preservation of minimally processed fresh-cut carrot pieces using sixteen treatment combinations comprised of four levels of potassium sorbate treatment [0 ppm (K₁), 500 ppm (K₂), 1000 ppm (K₃) and 1500 ppm (K₄)] and four levels of UV radiation time treatment [without UV radiation treatment (T₁), 15 min (T₂), 30 min (T₃) and 45 min (T₄)]. The result of present investigation indicated that minimally processed fresh-cut carrot pieces can be prepared by pre-treating pieces with 1000 ppm potassium sorbate followed by UV radiation treatment of packed pieces for 30 minutes and can remain shelf stable on the basis of nutritional as well as sensory quality up to ten days storage in polypropylene bag of 400 gauge. The cost of production per 100 g pack of minimally processed fresh-cut carrot pieces was worked out Rs. 16.01. Thus, prepared product can commercially be explored by food processing industry to ensure better returns to growers, processors and consumers as well.