Carotenes Content in Carrot Roots (Daucus carota L.) as affected by Cultivation and Storage

Abstract

Carotenes Content in Carrot Roots (Daucus carota L.) as affected by Cultivation and Storage The influence of area, variety, year and storage on β-carotene content and dry matter content of selected carrot varieties were tested. Carrot roots of four varieties were examined during two years period (2002-2003), cultivated under different climatic and soil conditions in three areas of Slovakia - Nitra, Komárno and Prusy. Carrot varieties (Nevis F1, Idaho F1, Florida F1, Kathmandu F1) showed the greatest mean content of β-carotene (23.25 mg·100 g-1) in Nitra area, year 2003. Irrigation showed negative influence on β-carotene content. The highest content of β-carotene showed variety Florida F1 (26.3 mg·100 g-1). Mean higher contents of dry matter were determined in the year 2003 compared to the year 2002. Loss of β-carotene during carrot storage was observed higher in the cellar than in the cold storage. Mean loss of β-carotene in dry matter for cold storage was 13.57-14.28%, compared to cellar 20-27.3%.

Effect of Postharvest Treatments and Storage Conditions on Quality Parameters of Carrots

“…Our findings that β-carotene is lost during storage and that this depends on the storage conditions is in agreement with findings by Fikselova et al (2010), who similarly found that loss of β-carotene during carrot storage is higher in the cellar than in cold storage. The mean loss of β-carotene in dry matter for cold storage was 13.57-14.28%, compared to 20-27.3% in the cellar (Fikselova et al, 2010).…”

“…The mean loss of β-carotene in dry matter for cold storage was 13.57-14.28%, compared to 20-27.3% in the cellar (Fikselova et al, 2010). In Nantes carrots, stored at 2°C and 90 percent relative humidity, α-carotene and β-carotene levels increased slowly through 100 to 125 days and then decreased (Lee, 1986).…”

“…Since carrots are important source of vitamin C and carotenoids in the human diet, it is appropriate to determine to what extent these compounds are lost during storage. Loss of β-carotene during carrot storage was observed to be higher in the cellar than in the cold storage (Fikselova et al, 2010). Singh et al (2001) have reported vitamin C and β-carotene losses after storage, with higher losses for vitamin C. A thirty-day carrot storage resulted in a significant reduction in vitamin C content (47%) and β-carotene content of 11% (Matejkova & Petrikova, 2010).…”

Carotenoid and Tocopherol Composition of an Orange-colored Carrot as Affected by Water Supply

“…In their work, Nicolle et al (2004) and Tsukakoshi et al (2009) dealt with less carotenoid compounds. Total carotenoid values [from 93 to 151 mg • kg -1 on a fresh weight (FW) basis] were found to be either close to (Baranski et al, 2012) or lower (Fikselová et al, 2010) than those reported for other orange-colored carrot cultivars under central European climatic conditions. Results for aand b-carotenes (from 22.6 to 36.9 mg • kg -1 FW and from 47.2 to 76.2 mg • kg -1 FW, respectively) were lower, whereas those for zeaxanthin (from 2.5 to 3.3 mg • kg -1 FW) were higher than data reported for carrots in the National Nutrient Database for Standard Reference (U.S. Dept.…”

“…Warmer conditions usually result in a higher content of carotenes (Kaack et al, 2001;Tsukakoshi et al, 2009). Fikselová et al (2010) found that irrigation and a larger amount of rainfall decreased b-carotene content of carrot.…”