Sensory, Microbiological and Chemical Quality of Mini‐Peeled Carrots as Affected by Edible Coating Treatment

The effect of three application rates of an edible cellulose‐based coating on sensory, microbiological and chemical quality of mini‐peeled carrots was studied during storage at 2°C. Carrots treated with edible coating had reduced levels of white surface discoloration, and higher sensory scores for orange color intensity, fresh carrot aroma, fresh carrot flavor, and overall acceptability than non‐coated carrots. Edible coating treatment did not affect levels of total aerobic microorganisms, yeast, mold or lactobacilli. Oxygen, carbon dioxide and ethanol levels in packages, and sugar and soluble phenolic content of mini‐peeled carrots were not affected by coating treatment. An edible coating application rate of 0.23–0.49 L/min protected against surface discoloration and retained quality during storage at 2°C.