Children's vegetable consumption is often lower than that needed to promote optimal health and development, and practical approaches for increasing vegetable consumption are needed. Sensory Specific Satiety (SSS) reduces the liking and consumption of a consumed food over the course of an eating occasion and is an important factor in meal termination. The present study aimed to investigate the d...

Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes. In this study, changes in the levels of iodine, total carotenoids, total polyphenols as well as t...

Approximately 7,000 acres of carrots are planted in Michigan each year. The average state yield for fresh market carrots is 8.8 tons (350 50-lb bags) of usable carrots per acre. Yields on good fields with no nematode, water, or other limiting problems may exceed 15 tons (600 50-lb bags) per acre. Minicarrots yield about 11 tons per acre. Processing carrots can yield 35 to 40 tons per acre on go...

Shredded carrots in modified atmosphere packaging were treated with low-dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation...

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at h...

BACKGROUND Studies on health effects of organic (ORG) products are still limited and often contradictory. We have investigated the impact of ORG and conventional (CV) carrots from two consecutive harvest years on mouse peripheral and intestinal immunity. RESULTS Danish carrots (Bolero variety) were grown in three ORG (O1, O2 and O3) and one CV cropping system (D-CV). Italian carrots (Maestro ...

It has been hypothesised that organically grown vegetables are healthier than conventionally produced ones due to a higher content of phytochemicals. However, few data from controlled human studies exist. The aim of the present study was to compare the carotenoid content and antioxidant capacity of organically and conventionally produced carrots under defined conditions. Furthermore, a human in...

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...

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...

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...