Table 2.
Change in color of carrots with various storage temperatures

Thermal treatment Color Storage temperatures ( ° C) Storage duration (wk)
2 4 12 24
Hot water immersion L * -12 51.72 ± 0.92 ab 50.08 ± 0.09 b 50.59 ± 1.06 b 53.10 ± 1.12 a
-18 51.37 ± 0.27 a 50.96 ± 1.66 a 51.43 ± 0.96 a 51.90 ± 0.21 a
-24 51.00 ± 1.20 a 51.62 ± 1.01 ab 53.30 ± 0.64 a 53.47 ± 1.35 a
a * -12 23.58 ± 0.45 a 23.78 ± 1.36 a 23.88 ± 1.50 a 23.45 ± 1.57 a
-18 24.90 ± 1.68 a 24.72 ± 0.55 a 25.41 ± 0.72 a 26.46 ± 1.34 a
-24 24.50 ± 2.01 a 24.77 ± 2.12 a 25.23 ± 0.60 a 26.08 ± 1.86 a
b * -12 41.38 ± 0.48 a 40.08 ± 0.92 a 41.30 ± 4.50 a 43.66 ± 3.33 a
-18 40.51 ± 2.89 a 42.37 ± 1.53 a 41.85 ± 1.53 a 44.20 ± 1.07 a
-24 40.50 ± 1.39 a 40.93 ± 1.11 a 40.64 ± 1.38 a 42.80 ± 1.33 a
Total color difference (ΔE) -12 4.07 ± 0.62 ab 2.36 ± 0.34 b 4.56 ± 2.43 ab 6.86 ± 2.57 a
-18 4.34 ± 1.24 b 4.52 ± 0.50 b 4.60 ± 0.66 b 6.73 ± 0.69 a
-24 3.73 ± 0.85 b 4.38 ± 0.37 b 5.56 ± 0.65 ab 6.83 ± 1.93 a
Superheated steam L * -12 51.49 ± 1.42 a 49.95 ± 1.09 ab 49.20 ± 0.84 b 50.06 ± 0.77 ab
-18 50.40 ± 1.26 a 50.71 ± 1.01 a 51.96 ± 0.91 a 51.45 ± 0.57 a
-24 51.84 ± 0.41 a 53.50 ± 2.36 a 53.80 ± 0.85 a 53.31 ± 1.14 a
a * -12 25.57 ± 1.79 a 23.85 ± 2.11 ab 22.00 ± 1.87 b 21.23 ± 1.26 b
-18 26.40 ± 1.32 a 26.02 ± 0.36 a 26.07 ± 0.44 a 26.03 ± 0.60 a
-24 26.48 ± 0.20 a 26.83 ± 2.13 a 25.49 ± 0.75 a 25.75 ± 1.47 a
b * -12 41.63 ± 2.56 a 39.48 ± 0.83 a 39.12 ± 0.39 a 40.91 ± 1.31 a
-18 39.28 ± 0.28 b 42.72 ± 0.99 a 40.06 ± 0.85 b 40.23 ± 0.72 b
-24 41.31 ± 0.68 a 42.44 ± 0.76 a 41.68 ± 0.91 a 42.76 ± 1.19 a
Total color difference (ΔE) -12 3.53 ± 0.95 a 3.28 ± 2.33 a 3.28 ± 2.33 a 5.69 ± 1.20 a
-18 2.15 ± 0.77 a 2.45 ± 1.05 a 2.48 ± 1.19 a 2.03 ± 0.80 a
-24 2.27 ± 0.46 a 4.54 ± 2.32 a 4.47 ± 0.85 a 4.58 ± 0.44 a
Means with different superscripts within the same row are significantly different (p<0.05).
The values were represented as the mean values (n>9).
The total color difference is calculated compare to thermal treated carrots.