CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS

• Published in: Journal of food quality Vol. 23; no. 5; pp. 487 - 502
• Main Authors: HOLLEY, S.L., EDWARDS, C.G., THORNGATE, J.H., FELLMAN, J.K., MATIINSON, D.S., SORENSEN, E.J., DOUGHERTY, R.H.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.2000; Blackwell Publishing
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia; Cores; Carotene; Vegetable juice; Pigments; Sensory analysis; Chemical composition; Varietal selection; Carotenoid; Vegetable; Vegetable product; Cultivar
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/j.1745-4557.2000.tb00574.x

ABSTRACT Carrot lines grown under commercial conditions in central Washington State in 1995 and in 1996 were analyzed for quality parameters. Significant differences (p<0.05) of refractive index, color, and volatile terpenes between carrot lines were observed. High correlations between a*/b* (r2= 0.79) or hue angle (r2= ‐0.78) and the sum of concentrations of α‐ and β‐carotenes in carrot juice were observed. The concentrations of α‐ and β‐pinene, myrcene, α‐ and γ‐terpinene, limonene, p‐cymene, terpinolene, caryophyllene, bornyl acetate, and 2‐nonenal varied depending on the carrot line. Lines with the highest oBrix to terpinolene ratios indicating a higher degrees of sweetness (and lower bitterness) were Coral II, HMX 8287, and (2566 × 6274) × 9304. Identification of the differences that exist among carrot lines would allow for selection of carrot lines that possess desirable quality attributes.