The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage

Reduction of food waste is the top priority for the food industry. The purpose of this study was to evaluate the effect of oliveria decumbens essential oils (EOs) and chitosan on physicochemical and microbial characteristics of grated carrots during storage. Grated carrots (control and coated) weighed and packed in polypropylene packages under the modified atmosphere and stored at 4 °C for 12 days. Color, acid ascorbic and TSS, acidity, pH, CO2 (in 3 replications) and the total counts, mold, yeast (in 2 replications) were determined in a factorial experiment using a completely randomized design. The treatments included: control, 1.5% chitosan, 150 µL oliveria decumbens (EOs), 250 µL oliveria decumbens, 1.5% chitosan and 150 µL oliveria decumbens (EOs), 1.5% chitosan and 250 µL oliveria decumbens (EOs). Experiments were performed on days 1, 3, 6, 9 and 12. The results showed the level of acidity, carotenoid and acid ascorbic, the amount of L* and sensory (color, quality, flavor, odor) scores reduced during the time. By contrast, the level of pH, weight loss, the amount of a*, b*, CO2 and TSS increased. The level of total counts increased (P<0.05) but no evidence of yeast and mold growth was observed. Therefore, oliveria decumbens essential oil and chitosan had a significant effect on improving the properties of grated carrots under modified atmosphere during cold storage.