Combined effect of ultrasound,mild heat shock and citric acid to retain greenness,nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O₂ and CO₂), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O₂ concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O₂ concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.     

Glucoraphanin and flavonoid levels remain stable during simulated transport and marketing of broccoli (Brassica oleracea var. italica) heads

Fresh broccoli heads contain relatively high levels of beneficial phytochemicals, particularly glucosinolates and flavonoids, but it is not clear whether or not the levels are affected by postharvest handling conditions. Accordingly, broccoli heads (Brassica oleracea var. italica) were stored at temperatures of 1 or 4 °C, 99% relative humidity (RH), for 2, 7, 14 or 28 days to simulate domestic and export transport conditions. After removal from cool storage, heads were then placed at 8, 15 or 20 °C, with 99, 90 or 70% RH, respectively, for 3 days to simulate marketing conditions. At the end of both phases, heads were rated for visual quality, turgor, presence of rots and yellowing, and the contents of glucoraphanin, quercetin and kaempferol were measured. Visual quality declined significantly with increasing temperature and length of storage, caused primarily by increasing yellowing and loss of turgor. Glucoraphanin, quercetin and kaempferol contents were not significantly affected by storage and marketing temperature and time. These results suggest that current transport and marketing practices are not likely to have a deleterious effect on the levels of aliphatic glucosinolates and flavonols in broccoli.     

Vitamin C in broccoli (Brassica oleracea L. var. italica) flower buds as affected by postharvest light,UV-B irradiation and temperature

In this study, the changes in vitamin C, l-ascorbic acid (AA) and l-dehydroascorbic acid (DHA) levels in broccoli flower buds were examined during pre-storage and storage periods, simulating refrigerated transport with wholesale distribution and retail, respectively. Broccoli heads were pre-stored for 4 or 7 days at 0 °C or 4 °C in the dark and then stored for 3 days at 10 °C or 18 °C. During storage the broccoli heads were exposed for 12 h per day to three different levels of visible light (13, 19 or 25 μmol m⁻² s⁻¹) or a combination of visible light (19 μmol m⁻² s⁻¹) and UV-B irradiation (20 kJ m⁻² d⁻¹), or they were stored in the dark. The vitamin C content in broccoli flower buds during storage was significantly affected by pre-storage period and temperature. Higher vitamin C levels in flower buds after storage were observed for broccoli heads pre-stored for 4 days or at 0 °C as compared to those pre-stored for 7 days or at 4 °C. Storage temperature also affected vitamin C in broccoli flower buds, with higher levels observed for broccoli stored at 10 °C than at 18 °C. Hence, vitamin C in broccoli flower buds was demonstrated to decrease together with increasing pre-storage period, pre-storage temperature and storage temperature. AA in broccoli flower buds was influenced mainly by storage temperature and to a minor extent by pre-storage temperature. The DHA level and DHA/AA ratio were stable in flower buds of broccoli pre-stored for 7 days, whereas increasing tendencies for both DHA level and ratio were observed after pre-storage for 4 days. These results indicate a shift in the ascorbate metabolism in broccoli flower buds during storage at low temperatures, with its higher rate observed for broccoli pre-stored for shorter time. There were no effects of the light and UV-B irradiation treatments on vitamin C, AA and DHA levels in broccoli flower buds.     

Combination of electrolysed water,UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality

The effects of neutral electrolysed water (NEW), ultraviolet light C (UV-C) and superatmospheric O₂ packaging (HO), single or combined, on the quality of fresh-cut kailan-hybrid broccoli for 19 days at 5 °C were studied. As controls, washing with water and sanitation with NaClO were both used. Electrolyte leakage, sensory, microbial and nutritional quality changes throughout shelf-life were studied. At day 15, the combined treatments achieved lower mesophilic and psychrophilic growth compared to the single ones. Single treatments produced higher ascorbate peroxidase (APX) reductions just after its application, while superoxide dismutase (SOD) showed the opposite behaviour. After 5 days at 5 °C, a great increase of APX and guaiacol peroxidase (GPX) activity was observed, NEW + UV-C + HO and HO-including treatments achieving the highest and the lowest APX increases, respectively. UV-C-including treatments produced the highest α-linolenic acid (ALA) decreases ranging 35–38% over control contents on the processing day. NEW-including treatments greatly reduced, throughout shelf-life, ALA and stearic acid (SA) content by 27–44% and 31–61%, respectively. Total phenolic content and antioxidant capacity (1415 mg ChAE kg⁻¹ fw and 287 mg AAE kg⁻¹ fw, respectively) remained quite constant during shelf-life. In general, the treatments and their possible combinations seem to be promising techniques to preserve, or even enhance, the quality of fresh-cut kailan-hybrid broccoli and, probably, other vegetables.     

Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut ‘Rocha’ pear

‘Rocha’ pear (Pyrus communis L.) was used as a model system to assess the effect of pH of dipping solutions on quality retention of fresh-cut fruit and its interaction with calcium additives. Pear slices were dipped for 60 s in a buffer solution at pH 3.0, 5.0 or 7.0 and stored at 4.5 °C for 13 days. In other experiments, pear slices were dipped for 60 s in buffer solutions containing 250 mM of calcium ascorbate, lactate, chloride, and propionate, at pH 3.0 or 7.0, and stored at 4.5 °C for 6 days. Browning and softening were more intense in slices dipped in a solution at pH 3.0 than at pH 5.0 or 7.0, but microbial growth was lower in slices treated at pH 3.0. The effect of calcium additives depended on the anion and significant interactions between the effects of calcium salt and pH were observed. Calcium ascorbate was very effective in preserving color and reducing microbial growth irrespective of pH, but enhanced pectin solubilization and tissue softening at pH 3.0. Slices treated with 250 mM calcium propionate or calcium lactate were softer and had higher electrolyte efflux when treated at pH 3.0 than at pH 7.0. Calcium lactate enhanced browning and reduced microbial growth at pH 3.0 but did not affect color or microbial counts at pH 7.0. All calcium treatments enhanced electrolyte leakage. pH of the dipping solution can affect, per se, the quality of fresh-cut fruit. The choice of calcium additives to prevent undesirable changes on visual and sensory quality of cut produce should involve pH ranges that provide the expected benefits.     

Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

The effects of postharvest application of fruit hardening chemical agents on fig (Ficus carica L. cv. Poona) fruit were compared with untreated figs during storage. The impact of calcium chloride (4%) was notable in terms of retention of fruit color, texture and increased accumulation of ascorbic acid, compared to untreated control figs. Pretreatment with calcium chloride (4%) was found to be most effective in checking the growth of both mesophilic aerobic bacteria and yeast and molds at low temperature (1 ± 0.5 °C; 95–98% RH) storage and it further delayed ripening and senescence of figs and was beneficial in prolonging the postharvest life twofold. Treated figs without microbial spoilage could be used for short term storage, transportation, distribution and marketing for long distance domestic markets in India.     

Postharvest treatment of polyamines maintains quality and extends shelf-life of table grapes (Vitis vinifera L.) cv. Flame Seedless

Investigations were carried out to verify the potential of putrescine and spermidine as a postharvest dip treatment for maintaining quality and extending storage life of table grapes (Vitis vinifera L.) cv. Flame Seedless during the 2012 and 2013 seasons. Grape clusters were manually harvested at the commercial mature stage and were dipped in different concentrations (0.0, 0.5, 1.0 and 1.5 mM) of putrescine and spermidine, and then stored at 3–4 °C, and 90–95% RH. Evaluation of physico-chemical parameters and other fruit quality attributes were made at 0 day (before treatment) and at 30, 45, 60 and 75 days of storage. Putrescine and spermidine at the lowest dose (0.5 mM) effectively maintained berry firmness, peel colour (L*, C*, h°) and stabilized anthocyanins as well as suppressing the activity of pectin methylesterase and reducing the rate of electrolyte leakage. The polyamines also retarded the degradation of TSS and TA while maintaining higher total phenol content and reduced decay incidence. Putrescine and spermidine at 1.0 mM exhibited almost similar effects with a 0.5 mM dose. The highest doses (1.5 mM) of both polyamines showed detrimental effects, especially on weight loss, decay incidence, rachis browning and organoleptic properties, as found in the control group, which was commercially acceptable only up to 45 days. Furthermore, analysis of linear regressions and correlations showed that many quality parameters were interdependent. The postharvest dip treatment of spermidine or putrescine at a dose of 0.5 mM for 5 min could be an effective means for prolonging storage and increasing shelf-life of ‘Flame Seedless’ grapes.     

Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya

The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5 °C. Fresh-cut papaya were dipped in a solution of calcium chloride (1% w/v) and citric acid (2% w/v), packed in an atmosphere of 5% O₂, 10% CO₂, 85% N₂ and stored at 5 °C for 25 days. Physico-chemical analysis (package atmosphere, weight loss, pH, total soluble solids, firmness and color) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. Significant differences were found among the chemically treated and non-treated fresh-cut papaya in all the parameters considered. Chemical treatment followed by MAP, showed the best results among the treatment in terms of retaining sensory and quality characteristics and extending the shelf-life of 25 d for fresh-cut papaya.     

Preharvest application of methyl jasmonate (MeJA) in two plum cultivars. 2. Improvement of fruit quality and antioxidant systems during postharvest storage

‘Black Splendor’ (BS) and ‘Royal Rosa’ (RR) plums were treated preharvest with methyl jasmonate (MeJA) at three concentrations (0.5, 1.0 and 2.0 mM) along the on-tree fruit development: 63, 77 and 98 days after full blossom (DAFB). Both control and treated fruit were harvested at the commercial ripening stage and stored in two temperature conditions: 9 days at 20 °C or at 2 °C + 1 day at 20 °C for 50 days. Preharvest MeJA at 2.0 mM significantly accelerated whereas 0.5 mM delayed the postharvest ripening process for both cultivars, since ethylene production, respiration rate and softening were reduced significantly at the two storage conditions for 0.5 mM. In these fruit, total phenolics, total antioxidant activity (hydrophilic fraction, HTAA) and the antioxidant enzymes peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) were found at higher levels in treated than control plums during postharvest storage, which could account for the delay of the postharvest ripening process and the extension of shelf-life.     

Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks

Carrot sticks are increasingly in demand as ready-to-eat products, with a major quality problem in the development of white discoloration. Modified atmosphere packaging (MAP) and edible coating have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The combined application of an edible coating containing 5 mL L^?1 of chitosan under two different MAP conditions (10 kPa O₂ + 10 kPa CO₂ in Pack A and 2 kPa O₂ + 15–25 kPa CO₂ in Pack B) over 12 d at 4 °C was studied. Respiration rate, microbial and sensory qualities as well as the contents of vitamin C, carotenoids and phenolics of coated and uncoated carrot sticks were evaluated. The use of the edible coating containing chitosan preserved the overall visual quality and reduced surface whiteness during storage. Microbial populations were very low and not influenced by coating or MAP. Edible coating increased respiration rates of carrot sticks, although this was only noticeable in the package with the less permeable film (Pack B). Vitamin C and carotenoids decreased during storage particularly in coated carrot sticks. In contrast, the content of total phenolics markedly increased in coated carrot sticks stored under moderate O₂ and CO₂ levels, while it was controlled under low O₂ and high CO₂ levels. The combined application of edible coating containing chitosan and moderate O₂ and CO₂ levels maintained quality and enhanced phenolic content in carrot sticks.     

Evaluation of the use of chlorine dioxide by fogging for decreasing postharvest decay of fig

Postharvest diseases limit the storage period and marketing life of figs. The efficacy of chlorine dioxide by fogging was tested for the control of postharvest diseases of black fig (Ficus carica L. cv. Bursa Siyahi). Fruit were fogged with various concentrations of chlorine dioxide in a cold storage unit for 60 min at room temperature. Treated fruit were stored either in air or modified atmosphere bags for 7 d at 1 °C followed by 2 d shelf-life at 20 °C. Fogging at 300–1000 μL L⁻¹ significantly reduced natural incidence of decay, most of which was gray mold. The efficacies of fogging at 500 and 1000 μL L⁻¹ were at the same level and fogging at 1000 μL L⁻¹ was superior to that at 300 μL L⁻¹ in fruit stored in air. Modified atmosphere packaging did not improve the efficacy of fogging in reducing decay incidence. The epiphytic population on the fruit surface was similarly reduced by chlorine dioxide fogging. All treatments significantly reduced total microorganisms, fungal and bacterial populations in fruit. In addition, microorganisms in the storage atmosphere were significantly reduced. None of the treatments affected the visual quality and taste of fruit.     

Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.)

Effects of heat treatment on chlorophyll (Chl) degrading enzyme activities in stored broccoli (Brassica oleracea L.) were determined. Chl contents of broccoli treated at 50 °C for 1 h or without heat treatment (control) decreased after 4 days of storage at 15 °C, whereas the contents of broccoli treated at 50 °C for 2 h showed almost no change after 4 days of storage at 15 °C. Chlorophyllase activity of broccoli heat-treated for 1 or 2 h decreased during storage before the occurrence of yellowing, while the activity of the control showed a slight decrease on day 4. Chl oxidase activity of broccoli heat-treated for 2 h remained unchanged. Chl degrading peroxidase activity in the control markedly increased after 6 days of storage at 15 °C, but an increase in the activities in broccoli treated at 50 °C, especially for 2 h, was suppressed. Six anionic and two cationic isoperoxidases were detected in broccoli on day 0. One of the isoperoxidases, C₂ (Rf 0.3) cationic isoperoxidase, was involved in Chl degradation and the increase in C₂ level was greatly reduced by treatment at 50 °C for 2 h. These results indicate that heat treatment could reduce Chl degradation due to the suppression of Chl degrading enzyme activities.     

Effects of hot water treatment on the storage stability of satsuma mandarin as a postharvest decay control

Satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water dipping at 52 °C for 2 min, 55 °C for 1 min, and 60 °C for 20 s, and then stored at 5 °C for 3 weeks and subsequently at 18 °C for 1 week (simulated shelf-life) to examine the possible use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The initial respiration rate, just after heat treatment, was significantly higher in the treated fruit than in the untreated controls. During storage, however, the respiration rate was at a similar level in all treatments. HWT also had no adverse effects on quality attributes, including pH, titratable acidity, soluble solids contents, weight loss, firmness and peel color. The development of stem-end rots, mold decay, and black rots was manifestly lower in heat-treated fruit than in untreated controls. Sensory evaluation showed that HWT at 60 °C for 20 s markedly improved fruit appearance, making them cleaner and glossier. The results confirmed that hot water dipping could be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.     

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

‘Rojo Brillante’ is an important variety of persimmon that after removal of the astringency with high levels of CO₂, maintains firmness and sweetness, making possible its commercialization as a fresh-cut commodity. However, the commercial success of the product is limited mainly by enzymatic browning. This work presents the effect of a wide range of antioxidants on enzymatic browning of ‘Rojo Brillante’ persimmon combining in vitro (extracts and precipitates) and in vivo (cut tissue) studies. Preliminary screening of the antioxidants, determined by absorbance and color measurements of persimmon extracts and pellets, showed that 4-hexylresorcinol (Hexyl), citric acid (CA) and calcium chloride (CaCl₂) were effective at controlling browning at 10 mM; whereas, ascorbic acid (AA) required a higher concentration (25 mM). Peracetic acid, cyclodextrin, cysteine, and hexametaphosphate were not effective at controlling browning, even at a concentration of 50 mM. In in vivo studies, AA (1.12%) and CA (0.21%) were the most effective treatments to control enzymatic browning of fresh-cut material, reaching the limit of marketability in 5–7 days, whereas, Hexyl and CaCl₂ did not reach 1 day of storage. The results showed that optimum concentrations in cut tissue did not always correlate with the in vitro studies, indicating that antioxidants have an effect not only in browning reactions, but also in metabolic activity and cell wall changes during wound-induced reactions. The results provide relevant information for further development of minimally processed ‘Rojo Brillante’ persimmon during storage at 5 °C.     

UV-C treatment delays postharvest senescence in broccoli florets

Central broccoli heads (cv. de Cicco) were harvested and treated with UV-C light (4, 7, 10, or 14 kJ m⁻²). All treatments delayed yellowing and chlorophyll degradation at 20 °C but the irradiation dose of 10 kJ m⁻² allowed retaining the highest chlorophyll content yet had lower amounts of pheophytins than every treatment other than 7 kJ m⁻². This dose was selected to analyze the effect of UV-C on postharvest broccoli senescence at 20 °C. The UV-C treatment delayed yellowing, chlorophyll a and b degradation, and also the increase in pheophytins during storage. The activity of chlorophyll peroxidase and chlorophyllase was lower in UV-C treated broccoli. Instead, Mg-dechelatase activity increased immediately after the treatment, but after 4 and 6 d this activity was lower in UV-C treated florets than in controls. Treated broccoli also displayed lower respiration rate, total phenols and flavonoids, along with higher antioxidant capacity. The results suggest that UV-C treatments could be a useful non-chemical method to delay chlorophyll degradation, reduce tissue damage and disruption, and maintain antioxidant capacity in broccoli.     

Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

Shellac-based coatings were developed in combination with starch, EDTA and sodium alginate and were evaluated for shelf-life extension of fresh green chillies during storage at ambient temperature (26 ± 2 °C, RH 68 ± 4%) for 12 days. The developed composite coatings were found to be effective in extending the shelf-life of chillies. The control samples showed a higher weight loss (12.35%) compared to coated ones (5.60-6.90%). The coated samples showed significantly (p < 0.05) higher retention of ascorbic acid, firmness and chlorophyll content, whereas, total phenolic content was found to be significantly (p < 0.05) higher in uncoated samples after 12 days of storage. Shellac-sodium alginate based coating was found to be the most effective in maintaining the quality of fresh green chillies during ambient storage as compared to other coatings.     

Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage

The effects of edible coatings and mild heat shocks on quality aspects of refrigerated broccoli were studied. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose with or without a previous application of a mild heat shock of 1.5 min at 50 °C. Product was packaged in multilayered polyolefin bags and stored at 5 °C for 18 d. Quality parameters such as weight loss, texture, colour, ascorbic acid content, total chlorophyll content, oxygen concentration inside the bags, browning potential, mesophilic aerobic counts, and sensory quality, were evaluated during storage. Edible coatings exhibited a beneficial impact on broccoli quality. The weight loss in uncoated broccoli was found to be between 2 and 5 times higher compared to coated samples. During storage, coated florets from both thermally and non-thermally treated samples, presented higher retention of the (?a*/b*) ratio indicating better green colour retention and a reduced rate of floret yellowing. Chitosan coating always presented the lower ascorbic acid degradation rates (twofold lower compared with control samples). Broccoli texture for uncoated samples increased significantly during storage. However, for carboxymethyl-cellulose coated broccoli a slight increase in texture was observed while for chitosan coated broccoli no significant changes in texture were observed throughout the storage period. After the edible coating application the microbial broccoli load dropped by around 1.5 and 0.9 logarithmic units in chitosan and carboxymethyl-cellulose films, respectively. During storage, the application of chitosan coating significantly reduced total microbial counts in the thermally and non-thermally treated uncoated samples. Among the assayed edible coatings, chitosan effectively maintained quality attributes and extended shelf life of minimally processed broccoli. The single application of a mild heat shock had a measurable influence in reducing weight loss, enzymatic browning in broccoli stems, and in delaying yellowing of broccoli florets. Moreover, chitosan coating combined with a mild heat shock showed the best performance for long-term refrigerated storage of minimally processed broccoli.     

Respiration rate,ethylene production and biochemical variations of ackee fruit arils (Blighia sapida Köenig) stored under three temperature regimes

The storage of fruit is characterized by many physiological and biochemical changes, and this study aimed to study respiration rate, ethylene production, and other biochemical variations of ackee fruit arils (Blighia sapida), cheese variety, stored at 5, 10 and 20 °C during eight days. During storage, respiration rate decreased but ethylene production increased. Glucose, fructose, sucrose, and short chain fructooligosaccharides – 1-kestose, nystose and DP-5 – and total phenolic compounds also decreased, however, the decrease was much higher at 20 °C. The L*, a*, b, C* and H* values showed that lower temperatures preserved much better colour and visual quality, and arils stored at 5 °C were rated excellent compared to those stored at 10 and 20 °C. The quality of arils stored at 10 °C also was more than satisfactory, while arils stored at 20 °C were completely spoiled after 8 days and showed high weight losses compared to arils stored at 5 and 10 °C, which did not show any spoilage and very low weight losses. In conclusion, the results demonstrated that ackee fruit arils can be stored in very good conditions for a minimum of eight days under low temperature regimes, although at 5 °C arils showed the best shelf-life.     

Impact of a decontamination step with peroxyacetic acid on the shelf-life,sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 °C

Peroxyacetic acid (PAA) is a strong oxidizer and exerts antimicrobial properties. The effect of a decontamination step with 80 and 250 mg L⁻¹ PAA on shelf-life of grated carrots stored under equilibrium modified atmospheric packaging at 7 °C was determined and compared with the shelf-life of unwashed and water-washed carrots. Microbial parameters, including total aerobic plate count, numbers of lactic acid bacteria, Lactobacillae and yeasts, and sensory quality were evaluated. Next to these parameters, atmospheric gas composition, pH and nutrient content were also monitored. The suggested packaging configuration prevented CO₂ accumulation, but at the end of the study anoxic conditions were reached for unwashed carrots and carrots washed with 80 mg L⁻¹ PAA. The microbial shelf-life of water-washed carrots was 4 d based on the yeast count, whereas the flavour was not acceptable after 5 d. The total aerobic plate count and the yeast count determined the shelf-life of carrots treated with 80 mg L⁻¹ PAA on 5 d, whereas the flavour was unacceptable after 7 d. None of the microbial parameters determined the shelf-life of carrots washed with 250 mg L⁻¹ PAA. However, this treatment had already a pronounced adverse effect on the initial sensory quality. Water washing already decreased the content of all individually studied nutrients (−16 to −28%), except for lutein content and the antioxidant capacity. Additional losses after adding PAA on day 0 were found for α-tocopherol and phenols. Regardless of the applied treatment, α- and β-carotene remained stable during storage, whereas ζ-carotene, lutein and α-tocopherol were unstable. The phenol content and the antioxidant capacity of unwashed, water-washed and 80 mg L⁻¹ PAA-treated carrots increased significantly at the end of the storage period, whereas no changes were found in carrots treated with 250 mg L⁻¹ PAA.On the condition that carrots were packed under an adequate EMA, the 80 mg L⁻¹ PAA treatment showed possibilities for extending shelf-life without pronounced effects on nutrient content.