ABSTRACT
The effect of blanching at low temperatures (solution 1 acid citric, 50 degrees C for 30 seconds) and the application of glycerol as humectant (3 p/p, 20 seconds) to preserve the quality of fresh-cut carrots (Daucus carota) were studied as individual or combined treatments. Four treatments were evaluated: a control by dipping samples for 30 seconds in distilled water (T1); blanching (T2); glycerol application (T3); and blanching plus glycerol application (T4). Total carotenoids content, color, soluble solids and weight loss were monitored during storage. Results showed no differences between treatments in carotenoids content (p > 0.10) and soluble solids (p > 0.05). However, differences were observed between treatments in weight loss (p < 0.05) and color change (p < 0.05). Blanched samples (T2 and T4) showed small changes in orange color intensity compared to treatments T1 and T3 (p < 0.05).