title: Quality of carrots as affected by pre- and postharvest factors and processing.
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.
authors.affiliation: Bioforsk Norwegian Institute for Agricultural and Environmental Research, Reddalsveien 215, NO-4886, Grimstad, Norway.
authors.forename: Randi
authors.initials: R
authors.lastname: Seljåsen
authors.forename: Hanne L
authors.initials: HL
authors.lastname: Kristensen
authors.forename: Charlotte
authors.initials: C
authors.lastname: Lauridsen
authors.forename: Gabriela S
authors.initials: GS
authors.lastname: Wyss
authors.forename: Ursula
authors.initials: U
authors.lastname: Kretzschmar
authors.forename: Inès
authors.initials: I
authors.lastname: Birlouez-Aragone
authors.forename: Johannes
authors.initials: J
authors.lastname: Kahl
mesh_terms: D003296:Cooking; D018552:Daucus carota / Q000737:chemistry* / Q000235:genetics*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D063427:Food Quality
keywords: Daucus carota; carrot; heat processing; postharvest; preharvest; quality