ALGUNAS CONSIDERACIONES SOBRE EL MANEJO POSCOSECHA DE LA ZANAHORIA

Abstract

Carrot post-harvest management is essential to maintain physical and organoleptic conditions at the time of consume. This vegetable can be eaten fresh, boiled or processed. It has a high content of A vitamin, dietary fiber and minerals. The most common physiological disorders that affect its quality are: green shoulder syndrome and root cracking, while the most frequent pathological disorders are water rot and bacterial rot. Proper packaging for storage and low temperatures during transport are key to minimizing post-harvest losses.