The carrot is one of the most popular vegetables from minimally processed vegetables. It is commercialized in many different ways: shreds, slices, sticks and baby carrots. The aim of this work is to determine the respiration rate of minimally processed carrots. They were in storage at temperatures of 1 °C, 5 °C and 11 °C, and 90% RH. The respiration rate was determined using continuous humidification airflow and measuring the CO2 concentration using a gas chromatograph connected to a microcomputer. The respiration rates of the minimally processed carrots showed a higher respiration rate than for the whole products. The activation energy values calculated for the minimally processed carrots corresponded to 69.82 kJmol-1 for the whole products. The ethylene production for the carrots remained insignificant throughout the 14 days of storage.
gas chromatograph; respiration rate; vegetables; energy of activation; storage
