Humidification & Water Systems Humidification & Water SystemsApples|Apricots|Asparagus|Broccoli|Cabbage|Cantaloupe|Carrots|Cauliflower|Fine Beans|Grapes|Green Peppers|Iceberg Lettuce|Kiwi Fruit|Mushroom|New Potato|Parsnip|Peaches|Plums|Raspberries|Runner Beans|Spinach|Strawberry|Sweet Pepper|Tomatoes
Mohre / Daucus carota L.
Description: Carrots came originally from Asia Minor. The plant is a biennial and during the first year it seeds and the root becomes woody and unfit for consumption. The shape and size depend on the variety.
Keeping Qualities:
Ethylene: During the natural ripening process, Carrots produce negligible amounts of ethylene. The aging process of carrots is accelerated through a moderate exposure to ethylene.
Moisture Maintenance: Approx. Water Content: 90%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 0°C where the Carrots should last up to 180 days.
At room temperature of 20°C and 60% RH Carrots may only last about 10 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 2
Sensitivity to Ethylene 2
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
