Version 1
: Received: 15 November 2023 / Approved: 15 November 2023 / Online: 15 November 2023 (10:02:49 CET)
How to cite:
Saez-Escudero, L.; Blanch, G. P.; Ruiz del Castillo, M. L. Changes in Carotenoids, Polyphenols and Quality of Purple Carrot (Daucus carota L.) during Cold Storage by Post-harvest Elicitation. Preprints2023, 2023110991. https://doi.org/10.20944/preprints202311.0991.v1
Saez-Escudero, L.; Blanch, G. P.; Ruiz del Castillo, M. L. Changes in Carotenoids, Polyphenols and Quality of Purple Carrot (Daucus carota L.) during Cold Storage by Post-harvest Elicitation. Preprints 2023, 2023110991. https://doi.org/10.20944/preprints202311.0991.v1
Saez-Escudero, L.; Blanch, G. P.; Ruiz del Castillo, M. L. Changes in Carotenoids, Polyphenols and Quality of Purple Carrot (Daucus carota L.) during Cold Storage by Post-harvest Elicitation. Preprints2023, 2023110991. https://doi.org/10.20944/preprints202311.0991.v1
APA Style
Saez-Escudero, L., Blanch, G. P., & Ruiz del Castillo, M. L. (2023). Changes in Carotenoids, Polyphenols and Quality of Purple Carrot (<em>Daucus carota </em>L.) during Cold Storage by Post-harvest Elicitation. Preprints. https://doi.org/10.20944/preprints202311.0991.v1
Chicago/Turabian Style
Saez-Escudero, L., Gracia Patricia Blanch and Maria Luisa Ruiz del Castillo. 2023 "Changes in Carotenoids, Polyphenols and Quality of Purple Carrot (<em>Daucus carota </em>L.) during Cold Storage by Post-harvest Elicitation" Preprints. https://doi.org/10.20944/preprints202311.0991.v1
Abstract
Black-purple carrots possess, apart from carotenoids, high content of other bioactive pigments such as anthocyanins. However, both carotenoids and anthocyanins are modified over cold storage due to their lability. In this work, we investigated the effect of the postharvest elicitation on nutritional and organoleptic quality of purple carrots over storage at 5°C for 21 days. Based on our experience, we considered methyl jasmonate and abscisic acid as elicitors. The values obtained were compared with those provided by the fresh-untreated sample on the treatment day (ie, day 0) and after three-week storage (ie, on day 21), which were used as a reference. As a result, carotenoid content increased naturally in untreated samples over storage whereas anthocyanins maintained invariable. Also, physicochemical parameters reflected apparent organoleptic quality loss. However, the postharvest treatment of purple carrot samples with elicitors resulted in similar carotenoid content in elicited samples to fresh carrots on day 0 as well as lower concentration of anthocyanins and antioxidant activity. Besides, elicitation, particularly with abscisic acid, enabled purple carrot deterioration to be slowed down and, therefore, the organoleptic quality to be preserved. This suggests delaying effect of both elicitors on the spoilage rate of purple carrots over the storage time. These findings indicate that the postharvest application of elicitors may be an interesting conservation method, alternative to traditional procedures, to decelerate decomposition and extend shelf-life of purple carrots.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
