Rocha, Ada MCNFerreira, João FFCSilva, Ângelo MMAlmeida, Gonçalo N.Morais, Alcina M. M. B.2011-10-212011-10-212007"Journal of the science of food and agriculture". ISSN 0022-5142.87. (2007) 447-451http://hdl.handle.net/10400.14/6747The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 ◦C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico-chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 ◦C.engCarrotVacuumColourAcidityCarotenoidsMicro-organismsjournal article