Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting.
Alejandro Gastélum-EstradaAlejandra Hurtado-RomeroArlette SantacruzLuis Cisneros-ZevallosDaniel A Jacobo-VelázquezPublished in: Journal of the science of food and agriculture (2020)
The results demonstrated that washing/sanitizing procedures applied after fresh-cutting are potentially detrimental to the wound-induced accumulation of health-promoting compounds during storage of fresh produce. Thus, the fresh-cut industry could consider avoiding washing procedures after cutting and implement alternative sanitizing procedures that avoid the partial removal of the wound signal, such as sanitizing only before cutting. © 2020 Society of Chemical Industry.