Variation in Content of Carotenoids and Vitamin C in Carrots

  • Jana MATĚJKOVÁ Faculty of Horticulture Lednice, Mendel University in Brno
  • Kristína PETŘÍKOVÁ Faculty of Horticulture Lednice, Mendel University in Brno

Abstract

Carrots are the most popular and wide-spread of all root vegetables, and are the principal source of carotenoids in human diet. The purpose of this study was to examine differences between cultivars and the effect of storage regarding the carotenoid and vitamin C content in carrots. Six carrot cultivars were used in this study, ranging from early to late ones. Observed carotenoid content ranged from 60 mg kg-1 to 134 mg kg-1. Significantly higher levels of carotenoids were found in late and moderately late cultivars in comparison to early ones. Vitamin C content in these cultivars ranged from 54 mg kg-1 to 132 mg kg-1. Significantly higher contents of vitamin C were also found in the late cultivars. 30-day storage resulted in a significant reduction in vitamin C content, on average of 47%. There was also a reduction in the carotenoids content, but to a lesser extent, on average of 11%.

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Author Biographies

Jana MATĚJKOVÁ, Faculty of Horticulture Lednice, Mendel University in Brno
Kristína PETŘÍKOVÁ, Faculty of Horticulture Lednice, Mendel University in Brno
Published
2010-12-05
How to Cite
MATĚJKOVÁ, J., & PETŘÍKOVÁ, K. (2010). Variation in Content of Carotenoids and Vitamin C in Carrots. Notulae Scientia Biologicae, 2(4), 88-91. https://doi.org/10.15835/nsb245108
Section
Horticulture and Agriculture; Vegetables Growing; Research Articles