Abstract
ABSTRACT In regions with high temperatures, carrot cultivation is difficult because high temperatures tend to reduce the size and pigmentation of the root and, consequently, the yield and quality of the product. However, with the advent of summer cultivars, the cultivation of quality carrots under high temperatures has been viable. The aim of this work was to evaluate the postharvest quality of ten carrot cultivars as a function of different planting dates. The experiments were carried out on the Rafael Fernandes Experimental Farm of the Universidade Federal Rural do Semi-Arido (UFERSA). Four experiments were carried out in May, June, July and August 2017. The experimental design was a randomized block with ten treatments and four replications. The following was evaluated: white halo percentage, soluble solids content, total soluble sugars, total titratable acidity, soluble solids/titratable acidity ratio and beta-carotene content. The interaction between the carrot cultivars and planting date had a significant influence on the postharvest quality of carrot roots. The hybrid cultivars had an overall better post-harvest quality. The carrots sown in July had better quality traits; however, they were more affected by the “white halo” disorder.
Highlights
Modern agriculture has increasingly sought to maximize available resources, aimed at increasing productivity, as in the past, and at seeking higher quality food
In order to provide more information about the behavior of new carrot cultivars under limiting environmental conditions, the objective of this study was to evaluate the effects of planting dateson the root quality of ten carrot cultivars under semiarid conditions, in Mossoró, Rio Grande do Norte
The interaction between the carrot cultivars and the planting dates had a significant influence on postharvest quality of carrot roots
Summary
Modern agriculture has increasingly sought to maximize available resources, aimed at increasing productivity, as in the past, and at seeking higher quality food. The chemical composition of carrot roots is variable and influenced by genetic factors and cultivation conditions, such as crop system, soil type and physical properties, planting time, rainfall, and temperature during the growing season (Seljåsen et al, 2013), as well as phytosanitary aspects, fertilization, and planting density. Stress from high or low water availability in the soil can induce the production of undesirable compounds (Reid & Gillespie, 2017). It is known that low cultivation temperatures (9 - 21 oC) affect the sensory aspect by increasing the sweet taste (+35%) and content of fructose (+49%) and glucose (+28%) and reducing the bitter taste (“30%) and content of sucrose (“33%) and â-carotene (“40%) (Seljåsen et al, 2013)
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