Vacuum Impregnation to modify physico chemical properties and sensory attributes of carrots (cv. Nantesa) slices (20-mm diameter, 10 mm thick)

VacuumImpregnation to modify physico chemical properties and sensory attributes of carrots(cv. Nantesa) slices(20-mm diameter,10 mm thick)

 Improvement of sample resistance  to water vapor transmission, better preservation of color and mechanical response during cold storage. The authors stated that vacuum impregnation with spermine and spermidine caused a significant improvement in the hardness of strawberries stored at a temperature of 1 °C. No such effect was recorded in the case of putrescine. In their studies, the authors observed no interdependence between the level of endogenous polyamines in the tissue and its texture. In turn, Vargas et al. (2009) applied vacuum impregnation in order to coat a carrot with chitosan-based edible film.

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