Changes of physical and chemical parameters of organic and conventional carrots during storage

László Csambalik; Sámuel Andor Hollinetz; Anna Divéky-Ertsey

doi:10.14232/analecta.2023.4.46-50

Authors

László Csambalik Hungarian University of Agriculture and Life Sciences, Department of Agroecology and Organic Farming https://orcid.org/0000-0001-5994-1428
Sámuel Andor Hollinetz Hungarian University of Agriculture and Life Sciences, Department of Agroecology and Organic Farming
Anna Divéky-Ertsey Hungarian University of Agriculture and Life Sciences, Department of Agroecology and Organic Farming https://orcid.org/0000-0002-6459-9812

DOI:

https://doi.org/10.14232/analecta.2023.4.46-50

Keywords:

nitrate content, production system, post-harvest, shelf life

Abstract

In industrialised countries, around 670 million tonnes of food are lost every year, much of it still fit for human consumption. Due to the special nutrient management of organic farming, root vegetables have a higher dry matter content and a lower nitrate content, which also affects their shelf-life. The effect of storage under domestic conditions was investigated in our experiments on organic and conventional carrot lots. It was found that packaged organic carrots in a 4°C environment showed the longest shelf life, lowest nitrate content and weight loss during household storage. The results of the experiment may contribute to lower food waste through changes in consumer habits.

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References

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