MATURITY AND DEVELOPMENT OF THE CARROT ROOT (DAUCUS-CAROTA L.)

Experiments were performed to justify the use of the term ''maturity'' in connection with the development of carrot roots. The cultivar 'Pan ther F-1' was grown in climate chambers at five diurnal temperatures ( 9, 12, 15, 18, and 21 degrees C), and harvested at nine successive dat es. Dry matter, glucose, fructose, sucrose, and a and p-carotene were analysed together with root shape studies. The results were treated by means of Principal Component Analysis and Partial Least Square Regres sion. None of the chemical variables indicated the existence a definab le stage of biological development to indicate maturity of the root. N o maximum was reached after 3 month in the alpha and beta-carotene con tent, or root weight. The computed term ''cylindricity'' showed the cl osest connection with chemical variables and might be used as criterio n for fully developed roots, together with the root weight.