Quality of carrots as affected by pre- and postharvest factors and processing

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 i...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-08, Vol.93 (11), p.2611-2626
Hauptverfasser:	Seljåsen, Randi, Kristensen, Hanne L, Lauridsen, Charlotte, Wyss, Gabriela S, Kretzschmar, Ursula, Birlouez-Aragone, Inès, Kahl, Johannes
Format:	Artikel
Sprache:	eng
Schlagworte:	carrot Carrots Comparative analysis Cooking Daucus carota Daucus carota - chemistry Daucus carota - genetics Food Analysis Food Handling - methods Food Quality Food science Genetics heat processing Iron Magnesium Organic farming postharvest preharvest quality Reduction Sweets Taste Terpenes Vitamin A
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