Carotenogenesis in carrot roots.

Banga, O.; Bruyn, J. W. De

doi:10.18174/njas.v12i3.17521

Cited by 9 publications

(5 citation statements)

References 3 publications

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“…For these reasons the factors affecting the carotenoid content of carrot have been the subject of much research. These studies confirm that the carotene content of carrots is influenced by genotype (Gabelman 1974, Simon andWolff 1987), environment ( Barnes 1936, Banga et al 1955, Habben 1972, Simon et al 1982, Simon and Wolff 1987 and by the size and age of carrot (Barnes 1936, Banga et al 1963, Banga and Bruyn 1964, Habben 1972, Phan and Hsu 1973). Banga and Bruyn (1964) summarise that in carrot the enlargement of the root and maturation proceed simultaneously.…”

Section: Carotene In Plantsmentioning

confidence: 55%

“…Thus adequate photosynthesis (light), vigorous growth (plant density, soil moisture, nutrient supply) and relatively high temperature are the exogenous factors that increase the (3-carotene content in carrots. Banga et al (1955), Banga andBruyn (1964, 1968) have found that low temperatures (+B°C) delay root growth and cause low carotenoid content. At high temperatures (17 -23°C), protein synthesis decreases and more photosynthases become available for carotenoid synthesis.…”

Section: Carotene In Plantsmentioning

confidence: 99%

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The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Evers¹

1994

AFSci

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To understand the phenomena caused by nutrient applications on the quality of vegetables, some research has been done in Finland and in Scandinavia during the last decades. Purpose of this review is to evaluate this data against the information available on genetic and environmental factors. Genotype and light intensity highly affect the vitamin C content of plants. Optimal nitrogen level has a small effect, but excess of nitrogen decreases vitamin C content. Genotype, developmental stage of the plant, adequate photosynthesis, vigorous growth and relatively high temperature increase the carotene content of carrots. The effects of fertilization on the carotene content of plants have been contradictory and warrants more research. No research results could be found of the effects of fertilization or growing practices on the vitamin B content even though vegetables are an important source of vitamin B in diets. Increasing nitrogen fertilization, genotype, low light intensity, low temperature and drought increase the nitrate content of vegetables, but the levels are low in vegetables grown in the Nordic countries, except in lettuce grown under glass with the aid of lights during the dark season. The effect of fertilization on the sugar content is small, and the effect on dietary fibre warrants further study.

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Section: Carotene In Plantsmentioning

confidence: 55%

Section: Carotene In Plantsmentioning

confidence: 99%

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Evers¹

1994

AFSci

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“…Early research showed that carrots grown at suboptimal temperatures are thinner, longer and paler than those cultivated under optimal conditions (Barnes 1936). Low temperature often decreases shoot:root ratio and carotene content of the taproot (Banga and De Bruyn 1964, Hole 1996, Phan and Hsu 1973, Rosenfeld et al 1998). Although these studies advanced issues relevant for crop management, our understanding of carrot physiological and morphological responses to suboptimal temperature is scarce.…”

Section: Introductionmentioning

confidence: 99%

Suboptimal temperature favors reserve formation in biennial carrot (Daucus carota) plants

González

Sadras

Equiza

et al. 2009

Physiologia Plantarum

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In response to suboptimal temperatures, temperate annual plants often increase root:shoot ratios, build-up carbohydrates and display typical morphological and anatomical changes. We know less about the responses of biennials such as carrot. As a model plant, carrot has the additional feature of two functionally and morphologically distinct root parts: the taproot, which stores carbohydrate and other compounds, and the fibrous root system involved in acquisition of water and nutrients. Here, we analyze the effects of temperature (12 vs 25°C) on growth, carbohydrate accumulation and whole-plant morphology in two carrot cultivars. Our working hypothesis is that suboptimal temperature favors active formation of reserve structures, rather than passive accumulation of storage carbohydrates. In comparison with plants grown at 25°C, plants grown at 12°C had: (1) higher fibrous root:shoot ratio (13%) , (2) thicker (10-15%) and smaller (up to two- to three-fold) leaves, (3) lower leaf cuticular permeance (two- to four-fold), (4) higher taproot:shoot ratio (two-fold), (5) higher phloem:xylem ratios in taproot (two- to six-fold), (6) unchanged percentage dry matter content (%DMC) in leaves, petioles or fibrous roots and (7) higher %DMC in taproot (20%). However, %DMC of individual taproot tissues (phloem and xylem) was unaffected by temperatures and was consistently higher in the phloem (up to 30%). Therefore, the higher %DMC of whole taproots at 12°C was attributed solely to the increased development of phloem tissue. Carrot, therefore, shares many of the most conspicuous elements of temperate plant responses to low temperatures. Consistently with our hypothesis, however, carrots grown at suboptimal temperature promoted reserve structures, rather than the increase in carbohydrate concentration typical of most temperate annual species and woody perennials.

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“…The influence of temperature on the chemical and morphological parameters of carrots has previously been studied by several authors 1–3. The question of how climate influenced the sensory quality of carrots was raised by Simon et al ,4 who simulated the climate of three locations in the USA.…”

Section: Introductionmentioning

confidence: 99%

Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root

Rosenfeld¹,

Aaby²,

Lea³

2002

J Sci Food Agric

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Carrots were grown in controlled climate chambers at 9, 12, 15, 18 and 21°C and at two plant densities. Descriptive sensory analysis was performed and terpenes were assessed by means of a dynamic headspace technique. The highest score for sweet taste was obtained in carrots grown at the lowest temperature, while bitter taste, terpenes and sugars showed increasing values with increasing growth temperature. Plant density had little or no effect on sensory quality or terpenoid volatiles. Higher temperatures (18 and 21°C) led to higher contents of terpenoid volatiles in carrots. A high positive correlation between terpenes (a-terpinene, b-myrcene, trans-caryophyllene, farnesene, ahumulene) and sensory variables (terpene flavour, green flavour, earthy flavour, bitter taste, aftertaste) was found: 83% of the variation in terpenes was able to predict 82% of the sensory variables by means of partial least squares regression (PLS2). It was concluded that these terpenes were responsible for bitter taste and thus suppressed the perception of sweet taste in carrots. Terpinolene decreased with increasing growth temperature and probably plays only a minor role in masking sweet taste in carrots.

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Carotenogenesis in carrot roots.

Abstract: The factors affecting carotenoid formation in carrot roots are described in detail, and their significance for the evaluation of field trials and for the breeding of carrots of a good colour are discussed. (Abstract retrieved from CAB Abstracts by CABI’s permission)

Cited by 9 publications

References 3 publications

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Suboptimal temperature favors reserve formation in biennial carrot (Daucus carota) plants

Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root

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