Articles
GENETIC AND ENVIRONMENTAL COMPONENTS OF CARROT CULINARY AND NUTRITIVE VALUE
Article number
93_25
Pages
271 – 278
Language
Abstract
Carrot varieties grown in three U. S. locations were evaluated for five sensory attributes by a trained taste panel and for twenty-one objective variables including sugars, carotenoids, and volatile terpenoids.
Significant genetic variation for harsh flavor and for the concentrations of sugars, three individual volatiles, and total volatiles was observed.
In addition, the levels of overall carrot flavor, carotenoids, refractive index, sucrose, and terpinolene were significantly influenced by the environment.
Stepwise multiple regression analysis suggested that an increased level of total volatiles and reduction of sugars heightens harsh flavor and reduces carrot preference and sweetness.
Carotenoid levels were independent of the volatile terpenoids measured.
The need to monitor sweetness, harshness, and related objective parameters in a program of carrot genetics and breeding is examined.
The levels of objective components in F1 hybrids were analyzed.
Significant genetic variation for harsh flavor and for the concentrations of sugars, three individual volatiles, and total volatiles was observed.
In addition, the levels of overall carrot flavor, carotenoids, refractive index, sucrose, and terpinolene were significantly influenced by the environment.
Stepwise multiple regression analysis suggested that an increased level of total volatiles and reduction of sugars heightens harsh flavor and reduces carrot preference and sweetness.
Carotenoid levels were independent of the volatile terpenoids measured.
The need to monitor sweetness, harshness, and related objective parameters in a program of carrot genetics and breeding is examined.
The levels of objective components in F1 hybrids were analyzed.
Publication
Authors
P.W. Simon, C.E. Peterson
Keywords
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