Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.)
| Autor: | Randi Seljåsen, Per Lea, Elisabeth Olsen, Richard Meadow, Lars Arne Høgetveit, Gjermund Vogt, Gunnar B. Bengtsson, Torgeir Tajet |
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| Rok vydání: | 2013 |
| Předmět: |
Taste
Terpenoids Antioxidants Sensory quality Terpene Diynes Hemiptera chemistry.chemical_compound Carrots Botany Homoptera Animals Humans 6-methoxymellein Sugar Flavor Plant Diseases biology Chemistry Plant Extracts Terpenes Trioza apicalis Falcarindiol General Chemistry biology.organism_classification Psylloidea Terpenoid Antioxidant capacity Daucus carota Horticulture 6-Methoxymellein Isocoumarins Carrot psyllid Fatty Alcohols General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry |
| ISSN: | 1520-5118 |
| Popis: | The effect of different degrees of attack by carrot psyllid (Trioza apicalis) on quality parameters of carrots was studied in field experiments for two years. Treatments were different degrees of physical insect protection by floating row cover. An increasing attack level of psyllids showed an enhancement effect on the antioxidant capacity (ORAC), content of falcarindiol, 6-methoxymellein, and terpenes, and scores for bitter taste, chemical flavor, terpene flavor, and toughness. Carrot psyllid attack decreased the yield, total sugar, fructose, glucose, and sensory attributes sweet taste, color hue, color strength, crispiness, and juiciness. Carrot plants at 8−10 weeks of age tolerated attack by psyllids at low levels (2% leaves with curling or discoloration). |
| Databáze: | OpenAIRE |
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