Cold acclimation of carrots during storage mechanical properties and antifreezing protein.

Federico Gomez, Marianne Sommarin, Vassilis Gekas, Ingegerd Sjöholm

Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceedingpeer-review

6 Citations (SciVal)


Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties. Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease. During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12th week. The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.
Original languageEnglish
Title of host publicationActa horticulturae : technical communications of ISHS
EditorsB.E. Verlinden, B.M. Nicolai, J. De Baerdemaeker
PublisherInternational Society for Horticultural Science (ISHS)
Publication statusPublished - 2003

Publication series

ISSN (Print)0567-7572

Bibliographical note

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Food Technology (011001017), Center for Chemistry and Chemical Engineering (011001000)

Subject classification (UKÄ)

  • Food Engineering


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