STORAGE STUDIES ON CARROT PRESERVATION BY CHEMICAL METHODS

Abstract

In the present study, chemical preservatives were used to minimize carrot losses and to extend the shelf life. The mean value for acidity increased with a concomitant decrease in the pH values. The values for absorbance and salt percentage also decreased as the storage period advanced. On the basis of physico-chemical analysis it was observed that the carrots preserved with citric acid (1.5%) and potassium metabisulfite (1.0%) in maximum doses (T10) were ranked at the top and were found quite fit for use even after 120 days of storage period.