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

Journal of agricultural and food chemistry (2015-10-30)
Vibe Bach, Ulla Kidmose, Hanne L Kristensen, Merete Edelenbos
RESUMEN

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.

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Acetonitrile, anhydrous, 99.8%
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Ethyl acetate, ACS reagent, ≥99.5%
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Sucrose, for molecular biology, ≥99.5% (GC)
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Ethyl acetate, anhydrous, 99.8%
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Sodium hydroxide solution, BioUltra, for molecular biology, 10 M in H2O
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