Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots

We review here the potential benefits of metabolic changes in carrots upon cold stress, a process known as cold acclimation, for the enhancement of quality upon freezing. The damaging action of a previous blanching operation is discussed and the alternative of using mild blanching treatments to minimise tissue damage is reviewed. Blanching treatments, aimed at inactivating enzymes near the surface of the product, may be a potential alternative strategy to minimise the damage to the protected, cold-acclimated cellular system and at the same time avoid the development of off-flavour in stored frozen carrots.

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