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There is an interesting paper written in 1969, "Surface Browning of Carrots" that explains what happens. They found that browning of carrots did not occur when carrots were grown for fresh market and stored only briefly. They also noted that storage carrots - once cleaned for market - exhibited surface browning that was possibly the result of abrasion of the surface. Data was collected from testing and the study concludes that the browning could be controlled through preventing oxidation of damaged tissue.

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