Impact of frozen storage on polyacetylene content, texture and colour in carrots disks Original Research Article

This study investigated the effect of freezing method (slow or blast freezing) with or without blanching during storage at −20 °C on the levels of three polyacetylenes, falcarinol (FaOH), falcarindiol (FaDOH), falcarindiol-3-acetate (FaDOAc) in carrot disks. The quality of the carrot disks was also assessed using instrumental texture and colour measurements. Blast frozen carrot disks retained higher amounts of polyacetylenes compared to their slow frozen counterparts. Whilst the levels of retention of total polyacetylenes was higher in unblanched than blanched disks prior to freezing there was a sharp decrease in the levels of polyacetylenes in unblanched frozen carrots during the storage period for 60 days at −20 °C. FaDOH was observed to be the most susceptible to degradation during frozen storage of unblanched carrot disks, followed by FaOH and FaDOAc. The changes in the level of polyacetylenes during storage were adequately described by using Weibull model. The texture and colour were also found to decrease during frozen storage compared to fresh carrots.