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Quality of carrots as affected by pre- and postharvest factors and processing

Seljåsen, Randi; Kristensen, Hanne L.; Lauridsen, Charlotte; Wyss, Gabriela S.; Kretzschmar, Ursula; Birlouez-Aragone, Inès and Kahl, Johannes (2013) Quality of carrots as affected by pre- and postharvest factors and processing. Journal of the Science of Food and Agriculture (J Sci Food Agric), 93 (11), pp. 2611-2626.

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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

EPrint Type:Journal paper
Keywords:carrot, daucus carota, quality, preharvest, postharvest, heat processing
Subjects: Food systems > Food security, food quality and human health
Crop husbandry > Crop health, quality, protection
Crop husbandry > Post harvest management and techniques
Research affiliation: European Union > CORE Organic > QACCP
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality
Germany > University of Kassel > Department Organic Food Quality and Food Culture
ISSN:online ISSN: 1097-0010
Deposited By: Madsen, Academic employee Mette Graves
ID Code:25315
Deposited On:27 Mar 2014 07:11
Last Modified:05 Jan 2021 09:31
Document Language:English
Refereed:Peer-reviewed and accepted

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