We have probably all heard that carrots are good for our health, particularly for our eye health. This is primarily due to the very high levels of vitamin A and its natural precursor, beta-carotene, in carrots. In fact, a single cup of carrots has been reported to provide over 650% of our daily needs for vitamin A, which is simply amazing. In addition to being rich in vitamin A, carrots are a v...

Long-term storage and transport of post-harvest carrots (Daucus carota L.) require a low-temperature, high-relative-humidity environment, usually with low ventilation. Following long-term storage, a slimy exudate (oozing) often appears on the carrots, leading to severe spoilage. We characterized the environmental conditions leading to these symptoms and identified the causative agent. Simulatio...

Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to ...

Recently considerable experimental work has beeqdone on the effect of heat on vitamines, more particularly on the water-soluble vitamine. In. a recent article Denton and Kohman (1) come to the conclusion that “ordinary methods of cooking do not perceptibly injure the nutritive value of carrots.” These experiments were carried out on rats, which preclude a satisfactory consideration of experimen...

Abstract When the COVID-19 pandemic added to already elevated debt vulnerabilities in low-income countries, G20 launched Debt Service Suspension Initiative (DSSI) and Common Framework for Treatments beyond DSSI, which have provided limited relief so far. For several deeper more wide-ranging treatments will likely be needed secure future sustainability. This paper looks at Heavily Indebted Poor ...

Recently considerable experimental work has beeqdone on the effect of heat on vitamines, more particularly on the water-soluble vitamine. In. a recent article Denton and Kohman (1) come to the conclusion that “ordinary methods of cooking do not perceptibly injure the nutritive value of carrots.” These experiments were carried out on rats, which preclude a satisfactory consideration of experimen...

Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...