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Some aspects of the quality of carrots on different soil types
Author(s) -
GORMLEY T. R.,
ÓRÍORDÁIN F.,
PRENDIVILLE M. D.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01626.x
Subject(s) - peat , flavour , cultivar , taste , soil water , soil texture , crop , chemistry , food science , agronomy , horticulture , environmental science , soil science , biology , ecology
Summary Carrots are becoming an increasingly important crop in Ireland. High yields can be obtained, particularly on peat soils, but little information is available, as yet, on crop quality. Three carrot cultivars were grown in peat and mineral soil in 1969 and 1970 and samples of each were harvested three times in 1969 and twice in 1970 at 2‐week intervals. Chemical analyses showed that cultivars grown in mineral soil had higher levels of carotene, alcohol insoluble solids (AIS) and dry matter (DM) in all harvests than those grown in peat; values for shear were also generally higher. Contents of reducing sugar for carrots from mineral soil were higher in 1969 but lower in 1970. Frozen samples from the 1969 experiments were cooked by a standard procedure and were presented to a taste panel. Those grown in mineral soil were rated higher for flavour and softer for texture than peat grown samples. Shear values also showed that both fresh and frozen carrots grown in peat were generally softer when raw, but firmer when cooked than those grown in mineral soils. No taste panels were carried out on samples in 1970, but shear values on cooked carrots showed that the unusual texture change observed in 1969 did not occur to the same extent in 1970.