No 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.

a b s t r a c tOrganic food-processing standards generally prohibit the use of synthetic chemicals, many preservatives and other food additives that are widely used in the processing of conventional foods. However, there are frequent discussions about the underlying rationales, principles and criteria used to allow some processing methods and additives but other ones not. Consumers of low-input and organic food have specific expectations regarding quality characteristics of processed food. Organic processed products should therefore be sustainable and fulfil consumers' expectations as much as possible. Our study reviewed current approaches and concepts in organic food processing, based on the results of a literature survey and a two-step Delphi expert survey focusing on the most important and currently discussed aspects regarding organic food processing. In the first round, 250 experts in 13 European countries were involved who were asked to respond to a standardized questionnaire. Hundred and twenty experts answered in the first round and they were approached in the second round. Of these, 83 experts answered in the second round. The results show that there is an important need for clear principles and related criteria for the evaluation of additives and processing methods. In the minds of consumers, additional principles are present when compared with the present rules. The gap between consumer expectations and the rules at the time of the survey (Regulation EEC 2092/91, IFOAM Basic Standards, Codex Alimentarius Guidelines) can cause problems. So it is important to build a solid link between regulations and consumer perceptions. The principle of carefulness/careful processing might be helpful for the communication between manufactures/retailers and consumers. Generally, other means instead of new governmental rules are recommended (e.g., a code of practice).

How can the EU Farm to Fork strategy deliver on its organic promises? Some critical reflections Comment la stratégie de l'Union européenne 'de la ferme à l'assiette' peut-elle tenir ses promesses concernant la production biologique ? Quelques réflexions critiques Wie kann die "Farm to Fork"-Strategie der EU ihre Bio-Versprechen einlösen? Einige kritische Überlegungen