Carrot is considered a healthy vegetable as it is rich in fibre and antioxidant-related compounds and with a low level of kilocalories. Some compounds are involved in both the nutritional and sensory quality. In most cases, carrot quality is highly dependent on the variety. However, environment conditions and growing practices influence carrot composition significantly. Whether for breeding for product quality or for producing carrots with high and stable quality, such influence needs to be better understood and taken into account. This chapter discusses the determinants of carrot quality, focusing on the influence of growing environment (such as area and year of production, sowing date and crop cycle, temperature and soil nature), growing practices (e.g. soil preparation, application of nitrogen, water supply, cover crops and growth stimulators), and cropping systems (conventional and organic). The effects of various stresses, such as water, temperature, salinity, cold, hail and Alternaria dauci infection, on carrot root composition and sensory perception are also discussed.
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تم تزويد هذا السجل من قبل International Centre for Research in Organic Food Systems