Ergönül, B2024-07-182024-07-181757-83611757-837Xhttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3371In this research fresh-cut carrot slices were packaged by three different techniques (passive modified atmosphere packaging, modified atmosphere packaging and vacuum packaging), stored at 4 +/- 1 degrees C for 9 days and instrumental textural attributes (hardness and toughness) of carrot samples were determined at three-day intervals. As a result of the study, it was found that hardness values of the samples which were passive modified atmosphere packaged and vacuum packaged significantly increased during storage (P<0.05).EnglishFRUITArticle