INVESTIGATION OF CARROT FOOD VALUE DEPENDING ON SORT PECULIARITIES AND ITS CHANGE AT STORAGE
Abstract
A food value of carrot roots is determined by a content of such chemical composition components as dry substance, ascorbic acid, carotene and other. The carrot value is also determined by its ability to be stored for a long time. The research aim was to study a food value change of different carrot sorts at storage open in boxes. The research gives an ability to search a carrot sort, suitable for long storage, and also to search arrangements for better preservation of carrot nutritiousness at storage.
It has been established, that the dynamics and intensity of losses of the roots’ food value depends on sort peculiarities. Thus, during 7.5 months of storage sorts Daryna, Shantane KL and Nant Kharkiv lost from 0.92 to 4.12 % of dry substance. The content of total sugar decreased by 0.16 and 0.77 % of its initial content in sorts Daryna and Nant Kharkiv, whereas Shantane demonstrated the content increase at the end of storage by 0.29 %. The same tendency was observed also by changes of the content of monosaccharides and saccharose.
The content of ascorbic acid and carotene during storage varied from increase to decrease. At the end of storage losses of ascorbic acid and carotene were 1.43–1.93 and 3.42–4.26 mg/100 g respectively. The content of nitrates at the end of storage in Daryna roots remained at the initial level – 202 mg/kg of the humid mass, in Shantane and Nant Kharkiv it decreased by 18 and 26 % respectively.
At that it must be noted, that the processes of nutritiousness changes were more intensive in Daryna and Nant Kharkiv roots. In Shantane the carrot roots content changes of chemical composition components were slower.
Downloads
References
Massaglia, S., Borra, D., Peano, C., Sottile, F., Merlino, V. (2019). Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach. Foods, 8 (7), 266. doi: https://doi.org/10.3390/foods8070266
Barrett, D. M., Beaulieu, J. C., Shewfelt, R. (2010). Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition, 50 (5), 369–389. doi: https://doi.org/10.1080/10408391003626322
Maggio, A., De Pascale, S., Paradiso, R., Barbieri, G. (2013). Quality and nutritional value of vegetables from organic and conventional farming. Scientia Horticulturae, 164, 532–539. doi: https://doi.org/10.1016/j.scienta.2013.10.005
Da Silva Dias, J. C. (2014). Nutritional and Health Benefits of Carrots and Their Seed Extracts. Food and Nutrition Sciences, 05 (22), 2147–2156. doi: https://doi.org/10.4236/fns.2014.522227
Matějková, J., Petříková, K. (2010). Variation in Content of Carotenoids and Vitamin C in Carrots. Notulae Scientia Biologicae, 2 (4), 88–91. doi: https://doi.org/10.15835/nsb245108
Azam, A., Khan, I., Mahmood, A., Hameed, A. (2013). Yield, chemical composition and nutritional quality responses of carrot, radish and turnip to elevated atmospheric carbon dioxide. Journal of the Science of Food and Agriculture, 93 (13), 3237–3244. doi: https://doi.org/10.1002/jsfa.6165
Verma, R. S., Padalia, R. C., Chauhan, A. (2014). Chemical composition variability of essential oil during ontogenesis of Daucus carota L. subsp. sativus (Hoffm.) Arcang. Industrial Crops and Products, 52, 809–814. doi: https://doi.org/10.1016/j.indcrop.2013.12.012
State register of plant varieties suitable for dissemination in Ukraine in 2018 (2018). Kyiv, 447. Available at: https://www.sops.gov.ua/uploads/page/5aa63108e441e.pdf
Larsen, H., Wold, A.-B. (2016). Effect of modified atmosphere packaging on sensory quality, chemical parameters and shelf life of carrot roots (Daucus carota L.) stored at chilled and abusive temperatures. Postharvest Biology and Technology, 114, 76–85. doi: https://doi.org/10.1016/j.postharvbio.2015.11.014
Workneh, T. S., Osthoff, G., Steyn, M. S. (2011). Physiological and chemical quality of carrots subjected to pre-and postharvest treatments. African Journal of Agricultural Research, 6 (12), 2715–2724. Available at: https://academicjournals.org/article/article1380904857_Workneh%20and%20Osthoff.pdf
Sánchez, T., Dufour, D., Moreno, J. L., Pizarro, M., Aragón, I. J., Domínguez, M., Ceballos, H. (2013). Changes in extended shelf life of cassava roots during storage in ambient conditions. Postharvest Biology and Technology, 86, 520–528. doi: https://doi.org/10.1016/j.postharvbio.2013.07.014
Saltveit, M. E. (2019). Respiratory Metabolism. Postharvest Physiology and Biochemistry of Fruits and Vegetables, 73–91. doi: https://doi.org/10.1016/b978-0-12-813278-4.00004-x
Adu-Kwarteng, E., Sakyi-Dawson, E. O., Ayernor, G. S., Truong, V.-D., Shih, F. F., Daigle, K. (2013). Variability of Sugars in Staple-Type Sweet Potato (Ipomoea batatas) Cultivars: The Effects of Harvest Time and Storage. International Journal of Food Properties, 17 (2), 410–420. doi: https://doi.org/10.1080/10942912.2011.642439
Leroy, G., Grongnet, J. F., Mabeau, S., Corre, D. L., Baty-Julien, C. (2010). Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymusL.) during storage. Journal of the Science of Food and Agriculture, 90 (7), 1203–1209. doi: https://doi.org/10.1002/jsfa.3948
Bondarenko, H. L., Yakovenko, K. I. (Eds.) (2001). Metodyka doslidnoi spravy v ovochivnytstvi i bashtannytstvi. Kharkiv: Osnova, 368.
DSTU 7035:2009. Morkva svizha. Tekhnichni umovy (2010). Kyiv.
Dzheneev, S. Yu. et. al.; Dzheneev, S. Yu., Ivanchenko, V. I. (Ed.) (1998). Metodicheskie rekomendatsii po hraneniyu plodov, ovoshchey i vinograda (organizatsiya i provedenie issledovaniy). Yalta: Institut vinograda i vina “Magarach”, 152.
DSTU:ISO 874-2002. Frukty ta ovochi svizhi. Vidbyrannia prob (2003). Kyiv.
DSTU: ISO 751:2004. Produkty pereroblennia fruktiv i ovochiv. Metod vyznachannia sukhykh rechovyn, nerozchynnykh u vodi (kontrolnyi metod).
DSTU 4954:2008. Produkty pereroblennia fruktiv ta ovochiv. Metody vyznachannia tsukriv (2009). Kyiv.
Naichenko, V. M., Zamorska, I. L. (2010). Tekhnolohiya zberihannia i pererobky plodiv ta ovochiv. Uman: Sochinskyi, 327.
DSTU 4948:2008. Frukty, ovochi ta produkty yikh pereroblennia. Metody vyznachennia vmistu nitrativ (2009).
DSTU 4305:2004. Frukty, ovochi ta produkty yikh pereroblennia. Metody vyznachannia vmistu karotynu.
Copyright (c) 2021 Ludmila Pusik, Vlаdimir Pusik , Veronika Bondarenko , Ludmila Gaevaya, Natalja Kyruchina, Нalyna Slobodyanyk, Serhii Shchetyna , Maryna Shchetyna , Lidiіa Kononenko
This work is licensed under a Creative Commons Attribution 4.0 International License.
