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- Title
Quality of carrots as affected by pre- and postharvest factors and processing.
- Authors
Seljåsen, Randi; Kristensen, Hanne L; Lauridsen, Charlotte; Wyss, Gabriela S; Kretzschmar, Ursula; Birlouez‐Aragone, Inès; Kahl, Johannes
- Abstract
The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre- and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30-40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (−8 to −11%). Retail storage at room temperature causes the highest reduction in β-carotene (−70%) and ascorbic acid (−70%). Heat processing by boiling reduces shear force (−300 to −1000%) and crispiness (−67%) as well as content of phenolics (−150%), terpenes (−85%) and total carotenes (−20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction. © 2013 Society of Chemical Industry
- Subjects
CARROT research; VEGETABLE quality; CAROTENE content in vegetables; COMPOSITION of vegetables; VEGETABLE flavor &; odor; TERPENES; MAGNESIUM; PHENOLS
- Publication
Journal of the Science of Food & Agriculture, 2013, Vol 93, Issue 11, p2611
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.6189