Hostname: page-component-77c89778f8-gq7q9 Total loading time: 0 Render date: 2024-07-17T08:59:46.231Z Has data issue: false hasContentIssue false
  • English
  • Français

Total carotenoids in carrots

Published online by Cambridge University Press:  27 March 2009

S. O. S. Dark  and
V. H. Booth
S. O. S. Dark
Affiliation:
Horticultural Research Station, and the Dunn Nutritional Laboratory, Cambridge
Get access Rights & Permissions [Opens in a new window]

Extract

1. 238 samples of carrots comprising over seventy varieties were analysed for total carotenoids (t.c.) during five autumns.

2. The average t.c. value for common types (excluding certain very high value varieties and the almost colourless varieties) is 13·8 mg./100 g. fresh carrot. Assuming 90% of the carotenoids to be ‘carotene’ the average for the latter is 12·4 mg./100 g. Negligible correlation is found between named variety and t.c. Red-cored and small-cored varieties are slightly richer than others. The pedigree of the seed is the most reliable indicator of probable t.c. content.

3. Six high t.c. varieties and a Red-Cored Chantenay are described in detail. Four of them are of the long slim type with small red cores. One of them (Dippe's Surrey Long) has a mean t.c. value of 37·1 mg./100 g. The high values have been further improved by selection in two subsequent generations.

The authors thank Drs L. J. Harris and T. Moore for their interest in this work, and Miss D. Bailey, Messrs A. G. Dockrill and K. R. Symonds for technical assistance.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 36 , Issue 3 , July 1946 , pp. 192 - 198
Copyright
Copyright © Cambridge University Press 1946

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barnes, W. C. (1936). Mem. Cornell Agric. Exp. Sta., no. 186.Google Scholar
Booth, V. H. (1945 a). J. Soc. Chem. Ind., Lond., 64, 162.Google Scholar
Booth, V. H. (1945 b). J. Soc. Chem. Ind., Lond., 64, 194.CrossRefGoogle Scholar
Emsweller, S. L., Burrell, P. C. & Borthwick, H. A. (1935). Proc. Amer. Soc. Hort. Sci. 33, 508.Google Scholar
Fujita, A. & Ajisaka, M. (1941). Biochem. Z. 308, 430.Google Scholar
Harper, R. H. & Zscheile, F. P. (1945). Food Res. 10, 84.CrossRefGoogle Scholar
Kemmerer, A. R., Fraps, G. S. & Meinke, W. W. (1945). Food Res. 10, 66.CrossRefGoogle Scholar
Lease, E. J. & Mitchell, J. H. (1940). Industr. Eng. Chem. (Anal, ed.), 12, 337.Google Scholar
Miller, J. C., Cochran, F. D. & Garrison, O. B. (1934). Proc. Amer. Soc. Hort. Sci. 32, 583.Google Scholar
Morse, L. L. (1924). Field Notes on Carrots. San Francisco: C. C. Morse and Co.Google Scholar
Pollard, A. (1942). Ann. Rep. Long Ashton Agric. Hort. Res. Sta. for 1941, p. 32.Google Scholar
Vilmorin, (1885). The Vegetable Garden. English version, edited by Robinson, W.. London: John Murray.Google Scholar
Zagorodskikh, P. (1939). C.R. Acad. Sci. U.R.S.S. 25, 520.Google Scholar