Data/hora: 13/06/2024 05:02:16

Provedor de dados: | 21
País: | Germany
Título: | Quality of carrots as affected by pre- and postharvest factors and processing
Autores: | Seljåsen, Randi; Kristensen, Hanne L.; Lauridsen, Charlotte; Wyss, Gabriela S.; Kretzschmar, Ursula; Birlouez-Aragone, Inès; Kahl, Johannes.
Data: | 2013-06
Ano: | 2013
Palavras-chave: | Food security; Food quality and human health Crop health; Quality; Protection Post harvest management and techniques.
Resumo: | 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. © 2013 Society of Chemical Industry
Tipo: | Journal paper

Identificador:

http://orgprints.org/25315/1/Quality%20of%20carrots%20as%20affected%20by%20pre-%20and%20postharvest%20factors%20and%20processing.pdf

Seljåsen, Randi; Kristensen, Hanne L.; Lauridsen, Charlotte; Wyss, Gabriela S.; Kretzschmar, Ursula; Birlouez-Aragone, Inès and Kahl, Johannes   (2013) Quality of carrots as affected by pre- and postharvest factors and processing.   Journal of the Science of Food and Agriculture (J Sci Food Agric), 93 (11), pp. 2611-2626.

Relação: | http://orgprints.org/25315/
Formato: | application/pdf