Hj. Rosenfeld et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS - IV - THE INFLUENCE OF GROWING ENVIRONMENT ON CARROT RAW-MATERIAL, Food research international, 30(8), 1997, pp. 611-618
Four carrot varieties; 'Fontana', 'Merida', 'Newburg' and 'Nandrin' we
re grown at six locations in Norway, ranging from 58 degrees 20'N to 6
9 degrees 27'N. Sensory quality, chemical composition and growth param
eters were clearly influenced by the growing temperature during June,
July, August and September. Principal component analysis (PCA) showed
three factors explaining 75% of the total variation. PC1 was a tempera
ture related factor grouping the carrot samples according to their gro
wing site in direction north to south. The most prominent variables fo
r PC1 was root weight, root length, root diameters, sensory colour and
flavour variables being characteristic for the southern locations, wh
ile whiteness and sickly sweet was characteristic for the northernmost
samples. PC2 and 3 explained the genetic variation, mainly determined
by the variation in sugar related variables and texture. The influenc
e of temperature on various blocks of variables was shown by means of
partial least-square (PLS2). The rate of prediction was generally low,
but temperature was able to predict 36% of the sensory variables, 21%
of the chemical variables and 56% of the physical variables by the fi
rst two factors. Temperature predicted 57% of the variation in alpha-
and beta-carotene content of the carrots, and 45% of the variation in
sensory bitter components. (C) 1998 Canadian Institute of Food Science
and Technology. Published by Elsevier Science Ltd. All rights reserve
d.