The fiber composition of dried carrot pomace differs from whole carrot and depends on the processing method. The soluble fibers include fermentable hemicellulose and pectin.
The insoluble fibers, primarily cellulose and hemicellulose, constitute the greatest portion of the total dietary fiber with small amounts of lignin. Carrot fiber is highly regarded and has become of interest to food processers due to the large quantities of carrot waste, known as pomace, created in the cut-and-peel and juice industries. Cooking tends to lower the fiber content in beets and parsnips. Root vegetables are a good source of fiber, ranging from 3 g fiber in 100 g of raw carrots and beets to 5 g in 100 g of parsnips. Root vegetables provide energy through their carbohydrate content and are naturally low in fat. Goldman, in Encyclopedia of Food and Health, 2016 Health Effects Table 3.6 shows information on different types of root vegetables. Most root vegetables are tolerant to chilling, and therefore these are well adapted to holding at the lowest possible temperatures after freezing (0☌) and are precooled with cold water (hydrocooling). Curing allows outer skins to dry and harden prior to storage, thus preventing damage due to rough handling, and also rotting. Curing is commonly done immediately after harvest, and consists in exposure at high temperatures combined with high relative humidity for several days. Sweet potatoes need a special curing treatment in order to heal wounds that are often formed during harvest. Some of them, such as carrots and sweet potatoes, may germinate during storage, especially after long storage durations and when maintained at less-than-optimum holding conditions. They are characterized by a low rate of metabolism and therefore their postharvest life is relatively long.
Root vegetables include commodities, such as carrot, radish, horseradish, sweet potato, turnip, and beetroot ( Table 3.6). Yahia, in Postharvest Technology of Perishable Horticultural Commodities, 2019 3.3.3 Root Vegetables
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