• A.E. OJELEYE Department of Agronomy, College of Agriculture, Osun State University, Osogbo, Nigeria
  • O.O. OLADEJO Department of Agronomy, College of Agriculture, Osun State University, Osogbo, Nigeria
  • O. ALAWODE Department of Agronomy, College of Agriculture, Osun State University, Osogbo, Nigeria


Packaging material, carrot root, Foil paper, Polythene bag, Thaumacoccus danielle


Carrot, (Daucus carota L.) is an edible orange-yellow coloured root which adds attractiveness to different delicacies. Retailers often pack carrot with polythene bags, which is observed to lose its attractiveness in few days.  Three different packaging materials and unpackaged were studied and their effects investigated on the shelf-life and organoleptic properties of carrot roots. The packaging materials were: Polythene bag, Thaumacoccus danielle leaf and foil paper. An unpackaged storage served as the control. Prior storage, the carrot samples were washed, cleaned, air dried and sorted. After packaging into different materials, roots were stored in cartoon boxes (CB). The following parameters were measured: physiological weight loss (PWL), shelf-life and organoleptic properties: taste, flavour, mouth fill, sweetness, colour and overall acceptability. Sixty (60) carrot roots of optimum size were arranged randomly into four treatments (packaging materials) including the control (unpackaged), replicated five times and stored for twenty-seven days under average temperature of 32.80C and RH, 72.8%.  Carrot roots were marketable on the 24th day using foil paper. Use of foil paper was effective in extending the shelf-life of carrot for 27 days before showing symptoms of bloating. Visual quality of colour, flavour, taste and sweetness were excellent with carrot packaged in foil paper when compared with other packaging materials and with the unpackaged control in the following order: Foil-paper > leaf > Polythene bag > Control. The type of material used to package carrot roots elongates the shelf-life and delays rotting significantly.




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