The quality of minimally processed beet roots with different cut thickness was evaluted. The roots were processed with 2; 5 and 8 mm thickness: After the preparation, the cut beets were conditioned in expanded polystyrene trays and stored at 5°C during 10 days. The experimental design was completely randomized in factorial arrangement. Every 2 days, the minimally processed roots were evaluated for total soluble solids contents, weight loss, coloration, appearance, betacyanin and betaxanthin content and respiratory rate. The total soluble solid content was higher for beets cut with 8 mm thickness. There was no statistic difference among the treatments in relation to coloration, betacyanin and betaxanthin contents and respiratory rate. Good quality of minimally processed beet roots can be maintained until the 6th day of storage, independent of the cutting thickness.
Beta vulgaris L.; fresh-cut; respiration; pigments
