I have received 3 pictures from a carrot packing house. The pictures show the carrot package just after washing and packaging, and the same package after 3 and 5 hours storage at room temperature. The carrots develop dark tips during these 5 hours. Is this oxidative browning? This discolouration of the tips also occur during cold storage over night after washing/peeling.

Are there any solutions to this problem, and why do the severity and occurance differ between carrots from differerent fields (maybe also between varieties)?

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