Comparative analysis of biochemical and organoleptic parameters of carrots frozen in various regime conditions

Posted on 01.07.2026 by secretar
UDC 635.132: 664.83
https://doi.org/10.25630/PAV.2026.47.15.003

Yanchenko E.V., Yanchenko A.V., Kaukhcheshvili N.E., Gryzunov A.A., Kornev A.V.

The article is devoted to the relevance of scientific research in the field of improving carrot freezing technologies. The necessity of developing effective methods for freezing this valuable source of beta-carotene and antioxidants in conditions of seasonal production and significant losses during storage is substantiated. The paper presents the results of a comparative analysis of the biochemical and organoleptic parameters of frozen food samples obtained using moderate artificial cold in the temperature regimes: –45 °C and –20 °C. The purpose of our study is to evaluate the quality of frozen carrots prepared from different varieties and hybrids under different freezing conditions. The research was conducted according to generally accepted methods. When freezing carrots at –20 °C, the average dry matter content was 15.6%: the minimum for Cruiser (14.7%), the maximum for F1 Altair (16.5%). The carotene level is 11.4–16.1 mg/100 g (average 15.6 mg/100 g), the highest in Margosha, Cruiser, Merchant and F1 Mustang. The sum of sugars is 8.28–10.05% (average 9.1%), nitrates – 53–114 mg/kg (average 88 mg/kg). When frozen at –45°C, the average dry matter content is 15.3%: minimum for Cruiser (13.5%), maximum for F1 Altair (16.6%). Carotene – 12.7–18.2 mg/100 g (average 15.6 mg/100 g), higher in Margosha, Cruiser, Merchant and Corsar. The sum of sugars is 8.04–11.26% (average 9.3%), nitrates – 65–109 mg/kg (average 84 mg/kg). According to the organoleptic assessment (5-point scale), the best samples are Marlinka (4.5–4.6 points), Margosha (4.3–4.5 points) and Mustang F1 (4.3–4.5 points). They can be recommended for freezing. Despite the fact that the quality of products after defrosting is better at –45 degrees, there was a noticeable effect only on the preservation of carotenoids, and the rest of the indicators are close. Therefore, such a regime is not economically justified due to the high costs of equipment and electricity.

Key words: carrots, raw materials, freezing, different temperature conditions, organoleptic characteristics, quality

Yanchenko E.V. (corresponding author), Cand. Sci. (Agr.), leading research fellow of the department of agriculture and agricultural chemistry, ARRIVG – branch of FSBSI FSCV. E-mail: elena_0881@mail.ru

Yanchenko A.V., Cand. Sci. (Agr.), leading research fellow of the department of , ARRIVG – branch of FSBSI FSCV. E-mail: laboratoria2008@yandex.ru

Kaukhcheshvili N.E., Cand. Sci. (Techn.), Head of the Laboratory of Frozen and Dehydrated Food Products, All-Russian Research Institute of the Refrigeration Industry. E-mail: djosnk@rambler.ru

Gryzunov A.A., research fellow, Laboratory of Frozen and Dehydrated Foods, All-Russian Research Institute of the Refrigeration Industry. E-mail: grizu-nov@rambler.ru

Kornev A.V., Cand. Sci. (Agr.), senior research fellow of the Laboratory of Breeding and Seed Production of Open-Field and Protected Vegetable Crops for the Central Non-Chernozem Zone, ARRIVG – branch of FSBSI FSCV. E-mail: alexandrvg@gmail.com

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For citing: Comparative analysis of biochemical and organoleptic parameters of carrots frozen in various regime conditions. E.V. Yanchenko, A.V. Yanchenko, N.E. Kaukhcheshvili, A.A. Gryzunov, A.V. Kornev. Potato and vegetables. 2026. No4. Pp. 23–28. https://doi.org/10.25630/PAV.2026.47.15.003( In Russ.).

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