Changes of Physically-Chemical Parameters of 'Nante' Carrot Hybrids During Storage in Traditional Conditions

Anonymous (1995). Method 46-12. Crude Protein-Kjeldal Method Boric Acid Modification. Approved Methods of the American Association of cereal Chemists. 9th ed. Vol. l. St. Paul, Minnesota: AACC Inc. pp., 487-520.Search in Google Scholar

Ajibola, V. O., Babatunde, O. A., Suleiman, S. (2009). The effect of storage method on the vitamin C content in some tropical fruit juices. Trends Appl. Sci. Res., 4 (2), 79-84.10.3923/tasr.2009.79.84Search in Google Scholar

Belitz, H. D., Grosch, W., Schieberle, P. (2008). Lehrbuch derLebensmittelchemie, 6. Auflage. Berlin, Heidelberg: Springer. 1118 S.Search in Google Scholar

Brownlee, I. A. (2011). The physiological roles of dietary fibre. Food Hydrocolloids, 25, 238-250.10.1016/j.foodhyd.2009.11.013Search in Google Scholar

Chantaro, P., Devahastin, S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT: Food Sci. Technol., 41, 1987-1994.10.1016/j.lwt.2007.11.013Search in Google Scholar

Chau, C. F., Chen, C. H., Lee, M. H. (2004). Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions. Lebensmittel-Wissenschaft und-Technologie, 37, 155-160.10.1016/j.lwt.2003.08.001Search in Google Scholar

Eim, V. S., Simal, S., Rossello, C., Femenia, A. (2008). Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Sci., 80, 173-182.10.1016/j.meatsci.2007.11.017Search in Google Scholar

Emons, H. (2011). Sertificate of Analysis. Dried Carrot. European Reference Material ERM®-BC515, EC-DG JRC-IRMM, 2440, Geel, Belgium. http://www.erm-crm.org. Last accessed 20.07.2012.Search in Google Scholar

Fineli (2011). Finnish Food Composition Database. Carrot. http://www.fineli.fi/food.php?foodid=300&lang=en. Last accessed 17.07.2012.Search in Google Scholar

Frede, W. (2006). Taschenbuch fûr Lebensmittelchemiker: Lebensmittel,Bedarfsgegenstände, Kosmetika, Futtermittel, 2. Auflage. Berlin, Heidelberg: Springer. 1162 S.10.1007/3-540-28220-3Search in Google Scholar

Gajewski, M., Szymczak, P., Radzanowska, J. (2010). Sensory quality of orange, purple and yellow carrots stored under controlled atmosphere. J. Notulae Bot. Horti Agrobot. Cluj-Napoca, 38 (3), 169-176.Search in Google Scholar

Galindo, F. G., Bräthen, E., Knutsen, S. H., Sommarin, M., Gekas, V., Sjöholm, I. (2004). Changes in the carrot (Daucus carota L. cv. Nerac) cell wall during storage. Food Res. Int., 37, 225-232.10.1016/j.foodres.2003.11.006Search in Google Scholar

Gamboa-Santos, J., Soria, A. C., Perez-Mateos, M., Carrasco, J. A., Montilla, A., Villamiel, M. (2012). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem., accepted 31 July 2012.Search in Google Scholar

Giannakourou, M. C., Taoukis, P. S. (2003). Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. FoodChem., 83, 33-41.10.1016/S0308-8146(03)00033-5Search in Google Scholar

Kirca, A., Özkan, M., Cemeroðlu, B. (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem., 101, 212-218.10.1016/j.foodchem.2006.01.019Search in Google Scholar

Jany, M. N. H., Sarker, C., Mazumder, M. A. R., Shikder, M. F. H. (2008). Effect of storage conditions on quality and shelf life of selected winter vegetables. J. Bangladesh Agr. Univ., 6 (2) 391-400.Search in Google Scholar

Leong, S. Y., Oey, I. (2012). Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chem., 134, 2075-2085.10.1016/j.foodchem.2012.04.00223442658Search in Google Scholar

Matejkova, J., Petrikova, K. (2010). Variation in content of carotenoids and vitamin C in carrots. Notulae Sci. Biol., 2 (4), 88-91.10.15835/nsb245108Search in Google Scholar

Moor, U., Karp, K., Poldma, P., Pae, A. (2005). Cultural systems affect content of anthocyanins and vitamin C in strawberry fruits. Eur. J. Hort. Sci., 70 (4), 195-201.Search in Google Scholar

Nyman, M. G. L., Svanberg, M. S. J. (2002). Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations. Food Chem., 76, 273-280.10.1016/S0308-8146(01)00271-0Search in Google Scholar

Prohens, J., Prohens, J., Nuez, F. (2007). Vegetables II, 1 edn. Valencia, Spain: Springer. 365 p.Search in Google Scholar

Prosky, L. (1990). Collaborative study of a method for soluble and insoluble dietary fiber. Adv. Exp. Med. Biol., 270, 193-203.10.1007/978-1-4684-5784-1_191964008Search in Google Scholar

Rakcejeva, T., Augspole, I., Dukalska, L., Dimins, F. (2012). Chemical composition of variety ‘Nante’ hybrid carrots cultivated in Latvia. J. WorldAcad. Sci. Eng. Technol., pp. 1120-1126.Search in Google Scholar

Rashidi, M. (2011). Modeling of carrot firmness based on water content and total soluble solids of carrot. J. Agr. Biol. Sci., 6 (8), 62-65.Search in Google Scholar

Rastogi, N. K., Nguyen, L. T., Balasubramaniam, V. M. (2008). Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. J. Food Eng., 88, 541-547.10.1016/j.jfoodeng.2008.03.016Search in Google Scholar

Rawson, A., Tiwari, B. K., Tuohy, M., Brunton, N. (2012). Impact of frozen storage on polyacetylene content, texture and colour in carrots disks. J. Food Eng., 108, 563-569.10.1016/j.jfoodeng.2011.09.003Search in Google Scholar

Rodriguez, R., Jimenez, A., Fernandez-Bolanos, J., Guillen, R., Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci. Technol., 17, 3-15.10.1016/j.tifs.2005.10.002Search in Google Scholar

Roeck, A. D., Mols, J., Sila, D. N., Duvetter, T.,. Loey, A. V, Hendrickx, M. (2010). Improving the hardness of thermally processed carrots by selective pretreatments. Food Res. Int., 43, 1297-1303.10.1016/j.foodres.2010.03.011Search in Google Scholar

Schwedt, G. (2007). Chemie für alle Jahreszeiten: Einfache Experimente mitpflanzlichen Naturstoffen. Weinheim: Wiley-VCH. 209 S.Search in Google Scholar

Singh, D. P., Beloy, J., McInerney, J. K., Day, L. (2012). Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota). FoodChem., 132, 1161-1170.10.1016/j.foodchem.2011.11.04529243596Search in Google Scholar

Slavin, J. L. (2008). Health implications of dietary fiber. Position of the American Dietetic Association. J. Amer. Dietetic Assoc., 108, 1716-1731.10.1016/j.jada.2008.08.00718953766Search in Google Scholar

Smoleń, S., Sady, W. (2009). The effect of various nitrogen fertilization and foliar nutrition regimes on the concentrations of sugars, carotenoids and phenolic compounds in carrot (Daucus carota L.). Sci. Hort., 120 (3), 315-324.10.1016/j.scienta.2008.11.029Search in Google Scholar

Soria, A. C., Sanz, M. L., Villamiel, M. (2009). Determination of minor carbohydrates in carrot (Daucus carota L.). J. Food Chem., 114, 758-762.10.1016/j.foodchem.2008.10.060Search in Google Scholar

Yen, Y. H., Shih, C. H., Chang, C. H. (2008). Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chem., 107, 265-272. 10.1016/j.foodchem.2007.08.013Search in Google Scholar