The Effect of Maturity and Environment on Phenolic Compounds and Oxidative Browning in Carrots1,2,3

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Abstract
Study of influence of maturity and environmental factors showed that early seeded carrots were more prone to browning than late seeded carrots. Immature carrots were more susceptible to browning and were lower in phenols than mature carrots. Those grown in sandy soil had a higher phenolic content than those from clay soils but did not differ significantly in susceptibility to browning. Total phenols increased during storage and were highest at a storage temperature of 50 F. Susceptibility to browning increased during the first month of storage. No direct relationships were found between potential browning and total or oxidizable phenols.

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