Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/82896
Type of publication: Straipsnis kitose duomenų bazėse / Article in other databases (S4)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Gajewski, Marek;Szymczak, Pawel;Danilčenko, Honorata
Title: Changes of physical and chemical traits of roots of different carrot cultivars under cold store conditions
Is part of: Vegetable crops research bulletin. Skierniewice : Research Institute of Vegetable Crops., Vol. 72 (2010)
Extent: p. 115-127
Date: 2010
Keywords: Carrot;Cultivars;Chemical composition;Quality;Carotenoid;Phenolics;Storage
Abstract: The objective of this three-year study, performed in 2006-2008, was to determine the influence of long-term cold storage on some physical and chemical parameters influencing nutritive and biological value of carrots of different storage root colours and shapes. Eight carrot cultivars were chosen for the experiment: Perfekcja, Interceptor F1, Vita Longa, Nebula F1, Purple Haze F1, Deep Purple F1, Mello Yello F1 and White Satin F1. Quality parameters of the carrots, including CIE L*a*b* colour parameters of the whole roots and juice, root firmness (with HPE firmness tester), dry matter, soluble solids, sugars, total phenolics, total carotenoid, antioxidant activity of the whole roots and juice (with DPPH method), were determined directly after harvest and after 6-month storage of the roots at 0-1C and 97% RH. The results showed significant influence of the storage on most of the quality traits of the roots, particularly colour, firmness, soluble solids and phenolics content. These changes were also related to the cultivars. Storage of the carrot roots caused a decrease in their firmness. Soluble solids and sugars content showed a tendency to increase during the storage period. Storage of the carrots resulted in decreasing nitrates content and increasing phenolics and carotenoid compounds content in the roots. Antioxidant activity of carrot juice showed small increasing tendency resulting from the storage of the roots, but antioxidant activity of the roots decreased
Internet: https://hdl.handle.net/20.500.12259/82896
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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