Peroxidase, catalase and palmitoyl‐CoA hydrolase activity in blanched carrot cubes after storage at −20°C

The effect of storage at − 20°C was studied on carrot cubes which had been blanched at 50°, 60°, 70° and 80°C for 2, 5, 10 and 20 min. A sample of unblanched carrot cube was used as reference. Results from sensory methods were compared with the activity of the three enzymes, palmitoyl-CoA hydrolase, catalase and peroxidase. Good quality retention was obtained when palmitoyl-CoA hydrolase was no longer present, while activity of catalase (9%) and peroxidase (6%) remained.

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