Chemical composition and some plant characteristics in relation to quality of some promising cultivars of carrot (Daucus carota L.)

Bajaj, K. L.; Kaur, Gurpreet; Sukhija, B.S.

doi:10.1007/bf01099047

Cited by 26 publications

(23 citation statements)

References 8 publications

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“…In the present study, the total sugar content for all treatments was on the average 7.8 % of fresh weight in 1985 and 6.7 % in 1986. These values were higher than reported by Habben (1972), Dracland (1978 and Bajaj et al (1980), and on same level as thosereported by Phan & Hsu (1973), Fritz & Habben (1975), and Nilsson (1979, 1987. The reasons for the different total sugar levels reported in different studies are probably both genetic and environmental, and they ought to be examined in relation to growth.…”

Section: Discussioncontrasting

confidence: 54%

Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot

Evers

1989

AFSci

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Abstract. The effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot cv. Nantes Duke Notabene 370 Sv were studied in field experiments carried out in southern Finland in 1985 and 1986. The effects of unirrigated and irrigated placement and broadcast fertilization, NPK fertirrigations without basic fertilization, NPK fertirrigations with NPK basic fertilization, and PK placement with N fertirrigations were compared. Further, the effects of single application were compared with those of split applications. Sugar analyses were made by high performance liquid chromatography, and sensory evaluations were performed for taste and texture. The results were analysed by contrast analysis.In 1985, fertilization and fertilization practices had no effects on sugar contents. In 1986, the unfertilized treatments had a tendency to yield higher glucose and fructose, and thus also total sugar contents than did the fertilized treatments on the average. Placement fertilization had a tendency to increase the glucosecontent as compared to NPK fertirrigations. No significant differences or tendencies were found in sucrose content.The glucose and fructose contents were higher in 1985 than in 1986. The sucrose content was mainly opposite, being higher in 1986.Weather conditions were more favourable for photosynthesis in 1986 than in 1985. The mean total sugar content in fresh weight was 7.8 % in 1985 and 6.7 % in 1986. Indicative results of taste and texture are presented. The sugar content in organically cultivated carrots did not differ from that of conventionally grown carrots, but the taste was worse.

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Section: Discussioncontrasting

confidence: 54%

Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot

Evers

1989

AFSci

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“…These findings were supported by results from two cohort studies, which suggest that several carotenoids may reduce the risk of lung cancer (Michaud et al 1999). Typical levels of these health constituents in carrots range from 7 to 40 mg kg -1 (FW) for falcarinol (comparison of 17 varieties) (Pferschy-Wenzig et al 2009) and from 0.8 to 8 mg kg -1 (FW) for β-carotene (comparison of 23 varieties) (Bajaj et al 1980). Typical β-carotene levels in carrots will require eating 3-4 kg carrots a day to exceed the concentrations shown to induce negative effects in the food supplement study.…”

Section: Nutritional and Health Promoting Indicatorssupporting

confidence: 56%

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

et al. 2015

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Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plantbased food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between Org. Agr.

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“…In both years September was rainy, and according to Dragland (1978), a dry period before harvest increases the dry matter content in carrot roots. Bajaj et al (1980) studied various chemical constituents of 23 carrot varieties grown in the same conditions. They found a 42 % difference in the dry matter content of carrot varieties (range 7.9-11.2 %).…”

Section: Dry Matter Contentmentioning

confidence: 99%

Effects of different fertilization practices on the growth, yield and dry matter content of carrot

Evers

1988

AFSci

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Abstract. The effects of different fertilization practices on the carrot root and shoot dry weights, yield, dry matter contents and root/shoot ratio were studied in field experiments. Unirrigated and irrigated placement and broadcast fertilization, fertirrigations without basic fertilization, fertirrigations with basic fertilization, and PK placement with N fertirrigations were compared. In addition, split application was compared to single application of nutrients. The soil nutrient levels were studied by soil analysis. The carrot root and shoot samples were collected three times during the growing period. Cv. Nantes Duke Notabene 370 was grown.The carrot shoots reached their maximum weight already by three months, whereas roots grew slowly during the first two months but grew considerably during both the third and fourth month. The root and shoot dry weights were positively correlated at all sampling dates in both years (r a o.77***), The big photosynthetizing apparatus caused the production of high root yield. The placement fertilization of granular NPK fertilizer increased the yield as compared to broadcast of granular NPK fertilizer (p = 0.009**). The yield was also increased by the placement of P and K as compared to treatments without placement fertilization of P and K (p = 0.03*). There was no difference in yields between single application and split application. Irrigation decreased the yield in 1985 (p = 0.03*). In 1986 the yield was significantly higher than in 1985 (p = 0.000***).At harvest the fertilization did not affect the dry matter content of carrot roots when compared with unfertilized treatments. The difference in dry matter content was greater between years (p = 0.000***) than between fertilization practices (p = 0.05*). The treatment PK placement with N fertirrigations yielded carrots with a higher dry matter content than did the NPK fertirrigation treatments. Besides the fertilization experiment samples from two organically cultivated fields were collected to obtain data concerning organicallycultivated carrots and soils.

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Chemical composition and some plant characteristics in relation to quality of some promising cultivars of carrot (Daucus carota L.)

Cited by 26 publications

References 8 publications

Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot

Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

Effects of different fertilization practices on the growth, yield and dry matter content of carrot

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