THE INFLUENCE OF CLIMATE ON SENSORY QUALITY AND CHEMICAL COMPOSITION OF CARROTS FOR FRESH CONSUME AND INDUSTRIAL USE
However, only little attention has been paid to the role of temperature on sensory parameters. Simon et al. (1982) simulated the climate of three locations in the USA (California, Florida and Wisconsin), in order to consider the sensory and objective flavour components of several carrot inbred lines. Carrots grown in California winter climate showed higher sugar content and were sweeter than carrots grown in Florida and Wisconsin summer climate. Martens et al. (1985) found no relations between sweetness of carrots and temperature during the summer months, but bitter taste of carrots was related to low growing temperature and rain fall. Baardseth et al. (1996) found significant influence of environmental conditions on colour, taste and texture parameters, but with no particular reference to growing temperature.
As shown in the previous experiments a number of uncontrolled factors, like light, soil, fertiliser practices and water management may have influenced sensory quality and chemical composition of carrots. However, with the exception of one experiment (Banga 1955), no results of experiments performed in controlled environment were published. Most experiments were performed under field conditions with large variations from one year to another, and only a few parameters were compared in univariate models.
The purpose of the present study has been:
- To study the basic influence of temperature and light on sensory attributes, chemical composition and morphological parameters of carrots by means of multivariate techniques.
- To test the applicability of the results found in controlled environment on field grown carrots in locations with natural high and low temperatures and light intensities.