Study of Carrots for their Storage Environment and its Effect on Biochemical Changes during Pathogenesis Cited by Post-harvest Fungi and their Control by using Low Cost Method which Prolonged Shelf-life

The optimum temperature and relative humidity for the development of carrot root rot during storage were found to be 20C and 60 %, respectively, and rot development was mostly increased as these environmental factors increased in magnitude. Both, temperature and relative humidity, were responsible for rot development in diameter rotted area as a result bio-deterioration in carrot roots inoculated with R. arrhizus, S. Rolfsii and F. solani and incubated at 3 days intervals. The protein content in inoculated carrot roots at 3 days of incubation period was low significantly compared to un-inoculated carrot roots (control). However, there was significant increase in protein content in inoculated carrot roots over control at 6 and 9 days of incubation period. Carrots inoculated with three pathogens showed gradual increase in phenol contents from 3to 9 days incubation over control. Statistically significant increase in phenol content of carrot roots inoculated with three pathogens was found from 3 to 9 days incubation period. The amounts of total sugar and non-reducing sugars in rotted carrot roots except carrot root rot with S. rolfsii, were substantially decreased over healthy carrot root whereas reducing sugars in inoculated carrot roots were significantly high than un-inoculated roots of carrot. Fluctuations in total, reducing and non-reducing sugar content was observed as the storage period was prolonged from 3-9days. In addition, the experiment on rot management and shelf-life of carrots packed at open bunch, sealed polythene bags and perforated polythene bags was done by comparing low cost zero energy cool chamber and ambient conditions. Carrot root rot caused by three pathogens was significantly controlled at cool chamber where temperature and relative humidity were maintained at 15 C 17 C and 85 98 % RH, respectively. Storage life of carrots packed was significantly increased at the cool chamber over ambient temperature. Carrots stored in perforated polythene bags showed long shelf- life.