Respiration rate and changes in composition of volatiles during short-term storage of minimally processed root vegetables

Abstract

Preliminary results on aroma profiles (GC-MS) related to storage conditions (temperature, time and packaging atmosphere) are presented. The vegetables used in the experiments were rutabaga, carrot and turnip, which were peeled and cut before packaging, and stored at two different temperatures. O2 and CO2 concentrations in the packaging atmosphere were measured during the storage period to calculate the respiration rates of the produce. Cubed carrot showed a higher respiration rate than cubed turnip and rutabaga. Samples for analysis of volatiles were taken after 0 and 7 or 10 days. This type of analysis could be used as a complement to sensory analysis.