Articles
GENETIC EFFECTS ON THE FLAVOR OF STORED CARROTS
Article number
163_14
Pages
137 – 142
Language
Abstract
Changes in the flavor of both harsh and mild hybrid carrots were assessed over four months storage in air and air plus 100 ppm ethylene.
In ethylene-free storage, bitterness was not detected, sweetness increased and harsh flavor did not change.
When ethylene was present, bitterness peaked in two months.
In the mild hybrid, bitterness was greatly reduced after four months, whereas it persisted in the harsh hybrid.
The tendency to confuse harsh and bitter flavors suggested that genetic selection for variation in development of bitterness in stored carrots should be done in mild, not harsh, populations.
In ethylene-free storage, bitterness was not detected, sweetness increased and harsh flavor did not change.
When ethylene was present, bitterness peaked in two months.
In the mild hybrid, bitterness was greatly reduced after four months, whereas it persisted in the harsh hybrid.
The tendency to confuse harsh and bitter flavors suggested that genetic selection for variation in development of bitterness in stored carrots should be done in mild, not harsh, populations.
Publication
Authors
P.W. Simon
Keywords
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