Studies on Physiological and Chemical Changes of Partially Processed Carrot-Part IV. Effects of Cutting Direction on the Changes of Microorganisms and Pectic Substances in the Partially Processed Carrot during Storage.:Studies on Physiological and Chemica

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The changes of microorganisms and pectic substances of partially processed carrots (PPC) were determined with respect to cutting direction. The increase of microbial counts occurred in all tissues and both lengthwise cut sections (LCS) and crosswise cut sections (CCS). The microbial count in the xylem of LCS increased at a greater rate than those of phloem at 20°C. The counts in both tissues of CCS increased slightly and were similar for experimental periods at 20°C. PPC stored at 1°C contained low numbers of microorganisms and maintained acceptable commercial quality for experimental periods. The concentration of soluble pectic substances (WP) in both tissues of LCS increased and insoluble pectic substances (EP and HP) decreased after onset of decay at 20°C. In the xylem and phloem of CCS, WP did not show significant changes and EP and HP decreased slightly up to the end of the holding time.
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