Reasons for blackening of carrots after peeling and what to do about it

Carrots are a healthy vegetable and an ingredient in numerous dishes. If the product is healthy and fresh, it will have a bright orange color after cleaning. But sometimes grated or peeled carrots turn black and lose their usual taste. Read on to find out why this happens and what to do about it.

Reasons why carrots turn black after peeling

Darkening of a vegetable after peeling occurs for various reasons.... Of these, only one can be called harmless - oxidation. In other cases, it is not recommended to store or eat blackened carrots.

Oxidation

Minerals that make up carrots are oxidized by oxygen and turn black. Beta-carotene is the pigment responsible for the orange color of the vegetable. It oxidizes rapidly on exposure to air and loses its original orange color.

Excess fertilizer

Another reason for carrots to darken after peeling - too much fertilizer was used when growing it. Such a vegetable cannot be called healthy.

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Improper cleaning

Peeling with a blunt knife and removing too thick skin lead to blackening of the root crop.

Storage errors

Not all varieties of carrots are suitable for long-term storage.... Such varieties as Chance, Moscow, Samson, Dolyanka, Touchon, Dordogne, Champion are more resistant to diseases and pests, persist throughout the season. However, there are varieties that deteriorate with long storage and darken when cleaned.

Important! Under improper storage conditions (temperature above 28 ° C, humidity 90-100%), carrots develop black rot. Symptoms of this disease are as follows: infected specimens show dry, dark and depressed spots. Dead tissue turns black over time. And the spot itself penetrates 1-1.5 cm deep into the pulp and has clear boundaries. Dark olive mycelium remains on the spots.

Why does grated carrot darken

Instant blackening of grated carrots is rare... If initially the fruit was whole, without cracks and brown spots, it will oxidize when rubbed. The product may darken if the roots show signs of past diseases or pests. The use of such carrots is strictly contraindicated.

Causes of darkening during cooking

When cooking, the vegetable darkens if it was cooked in the same pan with other vegetables: potatoes, beets, etc. The structure of the vegetable absorbs the coloring enzymes of other vegetables and darkens. There is nothing wrong with that - such a vegetable is suitable for cooking.

After washing

Dark spots on washed carrots indicate disease.that were not visible externally due to contamination. Such diseases include black, white, gray rot, brown spot or phomosis. Diseased root crops cannot be stored or processed.

What to do

Carrots that have turned black after peeling or washing are thrown away... Darkening of the fruit indicates a loss of taste and useful qualities, the presence in the product of an excess of nitrates and tissues that have undergone the disease. The browned vegetable is not processed. Removing the darkened parts is also of no benefit as the painful blackening damages the entire fruit.

Is it possible to eat such carrots

If the reason for the blackening of the vegetable was improper storage, then the product is no longer suitable for food, a must be recycled. Valuable substances are not stored in it - at best, it will be simply useless.

Carrots stored for too long pose a health hazard: poisoning occurs when used.

Vegetables grown with a variety of chemicals and other fertilizers are definitely not suitable for eating.

Carrots that have darkened due to oxidation are used for cooking or freezing.

Preventive measures

To prevent blackening of carrots, it is recommended to adhere to preventive measures:

• buy only high-quality vegetables from trusted producers or distributors;
• choose vegetables of average weight - about 150 g: in such a fruit the presence of valuable minerals and vitamins is optimal, and the content of harmful substances is minimal;
• too large root crops accumulate nitrates and do not benefit the human body;
• When peeling carrots, remove a thin layer of the skin with a sharp knife or vegetable peeler;
• cook separately from the rest of the root vegetables and do not overcook;
• to preserve vitamins, immerse carrots in boiling water;
• it is recommended to cook and stew the vegetable under a closed lid;
• choose vegetables for storage without damage and store in the right conditions;
• do not store peeled carrots for a long time - so that the product does not deteriorate, it is grated, placed in a plastic container or vacuum bag and frozen;
• remove the tops immediately after harvest.

Storage tips

To avoid rotting unpeeled stored carrots in a cool place at temperature from 1 to 3 ° C and humidity no more than 80%. A cellar or refrigerator is suitable for this purpose. It is placed in the cellar in open boxes made of plastic, wood, or in plastic bags with holes. Any containers in which carrots are stored for a long time must be ventilated.

In a refrigerator the root vegetable is wrapped in cling film or parchment paper and placed in the department for storing vegetables and fruits. In cool conditions, carrots are edible for 2 months, after washing whole fruits - 1-2 weeks.

Healthy and whole vegetables are selected for long-term storage... If there are a lot of them - before laying in the storage, the root crops are sprinkled with chalk dust or placed in a container with sand and chalk (in a 1: 1 ratio). In this state, the carrots do not spoil all winter.

Important! In the fruit and vegetable section, carrots are kept separate from apples, cabbage and tomatoes. Joint storage speeds up the process of product spoilage.

Grated or chopped vegetables are stored in the refrigerator for 2 days... Frozen for a year. You cannot unfreeze and freeze culture again: it loses most of its useful qualities.

Conclusion

After peeling or heat treatment, carrots turn black and lose their taste for some reason. To avoid this, it is worth adhering to the recommendations for storing and preparing this vegetable. Keep the fruit in a cool room, when peeling, cut off a thin layer of the skin with a sharp knife. When growing carrots in your own garden, excess fertilizer is dangerous.

Purchase carrots only from trusted manufacturers in reliable stores and do not store root vegetables for too long indoors.