Quality of minimally processed carrots as affected by warm water washing and chlorination

Minimally processed vegetables are an increasing market. Shelf-life extension and consumer safety are of immense relevance for the fresh-cut industry; therefore, the application of antimicrobial agents such as chlorine is widespread. However, various consumer groups object to the use of chlorinated water. The present study aimed at comparing the efficacy of cold and warm tap water with and without chlorination, respectively, in washing uncut carrots during the production of shredded, packaged carrots while operating on pilot-plant scale under conditions of industrial practice. In view of microbial reduction and maintenance of sensory properties, the use of cold chlorinated water and warm tap water, respectively, proved to be effective for washing peeled carrots. By-product formation due to chlorination was negligible.