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

Seljåsen, Randi; Kristensen, Hanne Lakkenborg; Lauridsen, Charlotte; Wyss, Gabriela; Kretzschmar, Ursula; Birlouez-Aragone, Inès; Kahl, Johannes

doi:10.1002/jsfa.6189

Cited by 74 publications

(60 citation statements)

References 121 publications

(216 reference statements)

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“…This storage method can result in crop losses of up to 25-30%, with damage mostly occurring when the soil freezes [Ilić et al 2013]. The carrot quality characteristics are influenced by both biotic and abiotic parameters, and after harvest, the critical operations are handling, postharvest treatment and storage conditions [Seljåsen et al 2013].…”

Section: Introductionmentioning

confidence: 99%

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Ilić¹,

Šunić²,

Milenković³

et al. 2017

Acta Sci. Pol. Hortorum Cultus

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The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H 2 O 2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. 'Maestro F 1 ') on the changes in nutrient composition and texture under different storage conditions (S-1: 0°C, 98% RH; S-2: 0-2°C, 85-92% RH). Weight loss and quality changes in carrot roots were evaluated after 120 and 180 days of storage period (SP). After SP weight loss ranged from 3.20% (carrots from the first harvest in S-1 with H 2 O 2 treatment) to 34.51% (carrots from the first harvest in S-2 with hot water treatment). Dry matter (DM) content in carrot roots varied in dependence of the harvest time (9.57-12.22%) and increased after the SP exept in carrot from first harvest with hot water and H 2 O 2 treatments in S-1. Total sugar content (TSC) increased after SP, more in S-2 cooling room. Vitamin C content in carrot roots decreased more in S-2 (20.7-52.3%) in comparison to S-1 storage conditions (2.0-18.2%). The hardness and flexibility of carrot roots increased after SP for all treatments. Prestorage washing treatments (H 2 O 2 or NaOCl) and storage in S-1 storage regime at temperature (0°C) with a high relative humidity 98% maintained quality of carrot root.

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Section: Introductionmentioning

confidence: 99%

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Ilić¹,

Šunić²,

Milenković³

et al. 2017

Acta Sci. Pol. Hortorum Cultus

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“…6,14,15 However, studies are lacking which compare the eating quality of conventionally and organically grown vegetables under comparable field conditions. 11 In organic vegetable production, synthetic pesticides are banned and the type and intensity of fertilization is restricted with the aim of making less impact on the environment. Organic vegetable production relies on fertilization methods based on organic matter or mobilization via the use of nitrogenfixing plants.…”

mentioning

confidence: 99%

Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years

Bach

Kidmose

Kristensen

et al. 2015

J. Agric. Food Chem.

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The eating quality of carrots (Daucus carota L.) was investigated to evaluate the impact of cropping systems (one conventional and three organic systems) and growing years (2007, 2008, and 2009) on root size, chemical composition, and sensory quality. The content of dry matter, sugars, polyacetylenes, and terpenes as well as the sensory quality and root size were related to the climate during the three growing years. A higher global radiation and a higher temperature sum in 2009 as compared to 2007 and 2008 resulted in larger roots, higher contents of dry matter, sucrose, total sugars, and total polyacetylenes, and lower contents of terpenes, fructose, and glucose. No differences were found between conventional and organic carrots with regard to the investigated parameters. This result shows that organically grown carrots have the same eating quality as conventionally grown carrots, while being produced in a more sustainable way. KEYWORDS: Daucus carota L., organic, conventional, polyacetylenes, terpenes, sugar, dry matter, sensory descriptive analysis, climateCarrot (Daucus carota L.) is an important food crop with a low sensitivity to cropping system, 1 which makes it well-suited for organic production. Carrots are consumed both raw and cooked or processed into frozen products or juice. The eating quality of carrots is determined by cultivar, fertilization, geographical location, and climate.2−5 The cultivar and the year-to-year variation in climate has a bigger influence on the quality of carrots than the cropping system. 6 Paoletti et al. 7 also reported that year had a greater effect on carrot quality than conventional and organic cropping, but they did not take variation in climate into consideration.Consumers expect organic foods to be healthier and safer than conventional foods and to taste better, but the scientific literature is contradictionary and it has been shown that there is no difference in eating quality between organic and conventional foods. 6,8,9 A recent meta-analysis, however, showed that organic foods have higher contents of antioxidants and lower contents of cadmium, nitrate, nitrite, and pesticide residues than the similar conventional food.10 Only a few studies have compared the sensory quality of conventionally and organically grown carrots under comparable conditions. 7,11 Haglund et al. 12 found that organically grown carrots were more bitter and had less carrot flavor than conventional carrots, but the results were presented as averages across several cultivars and growing sites. Studies comparing chemical composition of conventionally and organically grown vegetables have mainly focused on nutrients, 8,9,13 and selected secondary metabolites such as carotenoids, polyacetylenes, and phenolic acids. 6,14,15 However, studies are lacking which compare the eating quality of conventionally and organically grown vegetables under comparable field conditions. 11In organic vegetable production, synthetic pesticides are banned and the type and intensity of fertilization is restrict...

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“…The role of packaging for ensuring the quality of carrots has received some attention in the literature, particularly in relation to how the preand post-harvest factors, washing and packing factors, as well as how the packaging during transportation of carrots affect the final quality (Albaar, Budiastra, & Hariyadi, 2016;Seljåsen, Hoftun, Selliseth, & Bengtsson, 2004;Seljåsen et al, 2013). Conversely, little attention has been given in previous research published regarding consumers' perception of the quality of carrots.…”

Section: Influence Of Packaging On Consumer Perception Of Fresh Carmentioning

confidence: 99%

The influence of packaging on consumers’ quality perception of carrots

Olesen

Giacalone

2018

Journal of Sensory Studies

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The aim of the present research was to investigate the influence of packaging design on consumers' perception of quality of fresh carrots. We adopted a conjoint analytic approach in which 251 Danish consumers rated the perceived quality and value (expected price) of nine packaging images, obtained by systematically varying packaging type (plastic bag, plastic box, cardboard paper) and label color (blue, brown, grey). The results revealed that the main attribute influencing the perceptions of the consumer was packaging type. Specifically, the box packages (both plastic and cardboard) were associated to carrots of significantly higher perceived value and quality compared to the plastic bag packages. Furthermore, the study identified the most important aspects consumers attend to when purchasing carrots. A transparent packaging, allowing consumers to inspect the produce, was mentioned as the most important aspect. Being organic and local were identified as the second and third most important, respectively. Practical applications Packaging is an important extrinsic product attribute that can influence consumer perceptions of fresh produce. The results have implications for retailers and producers with respect to the choice of packaging and label design. Specifically, consumers associated box packages to higher quality produce, suggesting that carrots in this type of package may command higher price and/or be preferred to bagged alternatives at a similar price point. The study further indicated the importance of using a transparent packaging that clearly allow consumers to inspect the produce, and also suggest that “organic” and “local” are important drivers of purchase for this product category.

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

Cited by 74 publications

References 121 publications

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years

The influence of packaging on consumers’ quality perception of carrots

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