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Carrots are best stored at temperatures as low as 0°C, but do not freeze tissue. 98-100% relative humidity, easy to maintain the organization's crispness. Increasing the storage temperature of carrots will shorten their shelf-life due to the increase in decay rate and sprouting rate (leaf and hair roots continue to grow).
Carrots sometimes have a bitter taste after storage, which is the result of the storage environment containing ethylene that induces abnormal metabolism of carrots. Therefore, the storage of carrots should not be mixed with apples, pears and other commodities that produce high amounts of ethylene.
Control atmosphere is not suitable for carrots, because if CO2 is increased above 5-10%, oxygen reduction to 2.5-6% will significantly increase mold growth and accelerate decay.
Bacterial soft rot and watety soft rot are diseases that are more likely to occur when carrots are stored. Low temperature storage and transportation can reduce the incidence.
Storage temperature (°C) 0 5 10 15 Room temperature (21°C)
Shelf life (days) 90-150 70-120 35-50 1 8-21 7-10
Carrot storage technology
Optimal storage temperature: 0 °C Relative Humidity: 95-100% RH or more Harvesting of carrots should be done very carefully to avoid scratches, breakages, etc. It is advisable to precool to below 5°C as soon as possible after harvest, which will not only benefit long-term Storage, and can reduce the decay rate. Water-cooled pre-cooling or crushed-ice cooling is suitable for immediate shipment of carrots, and long-term storage can be room cooled.
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