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Publisert 2013

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Publikasjonsdetaljer

Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 61 , p. 2831–2838–8 , 2013

Utgiver : American Chemical Society (ACS)

Internasjonale standardnummer :
Trykt : 0021-8561
Elektronisk : 1520-5118

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Seljåsen, Randi; Vogt, Kjell gjermund; Olsen, Elisabeth; Lea, Per; Høgetveit, Lars Arne; Taje, Torgeir; Meadow, Richard; Bengtsson, Gunnar

Sak : 11

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

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).