EFFECT OF STORAGE ENVIRONMENT ON CARROT ROOT ROTS AND BIOCHEMICAL-CHANGES DURING STORAGE

The optimum temperature and relative humidity for the development of c arrot root rot during storage were found to be 20 degrees C and 60%, r espectively, and rot development increased as these environmental fact ors increased in magnitude. Temperature and relative humidity both enh ance the biodeterioration of the carrot root through an increase in th e diameter the rotted area of infected roots. The rot during storage w as found to be caused by Rhizopus oryzae, Trichoderma harzianum, Botry odiplodia theobromae, Aspergillus niger and Aspergillus flavus. The fu ngi enter through wounds and natural openings. The amounts of total so luble sugar in rotted carrot root were substantially decreased 2-4 day s after infection and paper chromatography showed the presence of gluc ose, maltose, sucrose, lactose and galactose in healthy carrot roots, while only lactose and galactose were present in infected roots. The a scorbic acid, total nitrogen, crude protein, crude fibre, fat and mine ral contens in infected carrot roots reduced as the storage period was prolonged.