BABY CARROT

20 x 1lb bag Sourced from California Baby Carrot aka "Peeled Carrots", "Xiao-Hu-Luo-Bo", "Mi-Ni-Hu-Luo-Bo", "Xiao-Hong-Luo-Bo", "Mi-Ni-Hong-Luo-Bo", "小胡萝卜", "迷你胡萝卜", "小红萝卜", "迷你红萝卜", "小胡蘿蔔", "迷你胡蘿蔔", "小紅蘿蔔", "迷你紅蘿蔔" Baby Carrots are made from longer carrots that have been peeled and cut into smaller sizes. Baby carrots are usually harvested prematurely to maintain a tender texture. These carrots are smaller in diameter, coreless, and sweeter than regular carrots. Baby carrot is usually used for snacking purposes. Baby carrot is available year-round. Handling Tip Selection The baby carrot should be firm with a bright orange color. The carrot should show no signs of cracking or whitening on the surface. Avoid any signs of mold, slimy texture, and pungent smell. Storage The baby carrot should be stored at 32ºF (0ºC) with a relative humidity of ninety-eight to a hundred percent. However, commercial storage and distribution conditions rarely achieve the optimum storage conditions. The baby carrot is often stored at 37°F - 41°F (3°C - 5°C) with a relative humidity of ninety to ninety-five percent. Under optimal storage conditions, baby carrots have a typical shelf life of three to four weeks. In commercial storage conditions, baby carrots have a shelf life of two to three weeks. High humidity is important to avoid wilting. Long-term storage may lead to yellow tips and soft spots. Baby carrot is sensitive to odor and should not be stored with strong aroma products. Baby carrot is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Baby carrots produce a very low level of ethylene. Baby carrot is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for baby carrots is 29.8°F (-1.2°C) should be avoided. Freezing injury symptoms include cracks, flabby or discolored skin. Baby carrot is sensitive to dehydration. Symptoms include superficial whitening of the cut surface called white blush. Low storage temperature and retention of surface moisture significantly delay the development of white blush.