CHEMICAL CHANGES IN CARROTS DURING GROWTH
- 1 July 1934
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 9 (3) , 671-680
- https://doi.org/10.1104/pp.9.3.671
Abstract
Carrots lose neither in eating quality nor in food value as they grow older; the sucrose content, which is considered to determine flavor in carrot, rises decidedly while the % of crude fiber becomes slightly lower. Older carrots are better colored due to higher carotene content. The occurrence of small amounts of starch in carrot roots was verified. The tops were found to be free of starch throughout the growth period. Curves are presented of the growth rate of roots and tops and the rate of accumulation of various chemical constituents in the plant.This publication has 1 reference indexed in Scilit:
- CARBOHYDRATE TRANSFORMATIONS IN CARROTS DURING STORAGEPlant Physiology, 1927