i'm looking for solution or method to improve the shelf life of our fresh cut carrots.
We have baby carrots and carrot sticks/ batons.
We wash the carrots with chlorine (100 ppm) and citric acid (50%) in very cold tap water (0.5oc-2oc)
The shelf life is around 11-12 days and we want to improve to at least 14 days.
What solutions or methods do you use in your factories?