Genetic and Environmental Influences on Carrot Flavor1

Abstract

Abstract Sensory analysis was performed on 4 carrot (Daucus carota L.) entries (inbred lines B6274 and B3615 and open-pollinated cultivars ‘Imperator 58’ and ‘Nantes’) grown in Florida, Texas, and California. Variation from entries and locations was observed for 5 sensory attributes. Significant differences were found among entries for harsh flavor (burning, turpentine-like flavor) and among locations for overall carrot flavor. Florida-grown roots elicited low sweetness and low overall carrot flavor responses, Texas-grown carrots expressed distinct differences in harsh flavor, and California-grown carrots had less harsh flavor with more sweetness and more overall carrot flavor. Significant inter-line differences were observed for different attributes at each location. Sensory analysis over all locations indicated that B3615 was more harsh, less sweet, and less preferred than the other entries. Harsh flavor and sweetness were used as independent variables in regression analyses and were found to account for much variation in overall preference and intensity of flavor differences. Harsh flavor could not be masked by dipping B3615 roots in 30% fructose. Phloem is harsher, sweeter, more flavorful, and preferred to xylem while a comparison of crown, midsection, and tip displays a significant acropetal reduction in carrot flavor.