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Pickled carrots which are dipped in a hygroscopic solution inside PET (Polyethylene
terephthalate) pouches are susceptible to colour deterioration during storage. White
appearance is considered as a result of either surface dehydration of outer layers or enzymatic
activity or the formation of lignin as a response to wounding. Although heat treatment such as
hot water blanching can minimize this defect they can lead to loss of sensory properties and
nutritional properties in delicate pickled products which are fermented in a salty environment.
Therefore an acidic environment can be provided along with the thermal treatment in order to
reduce the temperature required for enzyme inactivation.
