Abstract
Carrot variety had a significant influence on the dry matter, redness ( a ∗ ) and sucrose content, while cultivation site (environmental condition) had a significant influence on the dry matter, lightness ( L ∗ ), redness ( a ∗ ), sucrose and glucose content. The chemical content of raw carrots could be used to predict the quality of carrot chips by means of three factors when partial least-squared analysis was applied. Factor 1 was explained by the difference in colour at the different cultivation sites, factor 2 by the difference in sucrose content in the different varieties, while factor 3 covered both colour and sugars, and grouped the cultivation sites in three where the carrots had similar chemical composition.
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