Quality of carrot

Field experiment was conducted to observe the response of organic manures and micronutrients on vegetative growth, yield and quality attributes of carrot. The experiment was arranged in a Randomized Block Design (RBD) with 10 treatments (T1, T2, T3, T4, T5, T6, T7, T8, T9 and T10) of three replicates each.

5p chauchaungayxua12 29-07-2021 15 1   Download

The present study was carried out to investigate the drying behavior of carrot slices (osmosed as well as control sample) as influenced by temperature under tray dryer. Quality characteristics of osmo-convective dehydrated carrot slices were also carried out with respect to rehydration ratio, color change and sensory characteristics.

8p chauchaungayxua10 19-03-2021 16 1   Download

Production of dried milk powders by using a novel technique of spray drying is to enhance the storage life of milk, making it convenient to reconstitute without much loss of nutrients. A study was conducted to develop a ready to reconstitute milk beverage by using the spray drying technology with optimum nutritional parameters.

7p chauchaungayxua10 19-03-2021 13 2   Download

Keeping in view the potential of probiotics and antioxidative properties of herbs, the present study was endeavoured to develop antioxidant-rich herbal lassi using carrot, ginger, and turmeric extract and assess the antioxidant activity of the developed lassi.

10p chauchaungayxua11 23-03-2021 9 2   Download

The consumption of fresh and minimally processed vegetables is considered healthy, outbreaks related to the contamination of these products are frequently reported. Present study aimed to evaluate the microbiological quality and the occurrence of A. hydrophila in external, internal and macerated part of salad vegetables (cucumber, radish, carrot, tomato, cabbage, long melon and spinach) from the fields of Punjab Agricultural University and local markets of Ludhiana.

15p cothumenhmong9 18-01-2021 13 3   Download

An investigation was carried out at Floriculture Research Station, Rajendranagar, Sri Konda Laxman Telangana State Horticultural University, Mulugu (V & M), Siddipet Dist., Telangana State during the period of 2017-18 and 2018-19 to determine the effect of postharvest treatments on storage and quality of carrot at ambient temperature.

7p trinhthamhodang9 16-12-2020 9 2   Download

The present investigation was carried out to find the better variety of carrot in terms of yield and quality along with its cost of cultivation and benefit cost ratio for Mohali district of Punjab.

6p caygaocaolon7 18-09-2020 13 1   Download

In the recent time, pumpkin has got industrial importance with the development of pulp powder as a nutraceutical supplement to Vitamin A requirement. Pumpkin is cheaper source of Vitamin A when compared to carrot which necessitates specific climatic requirement for its production and high productivity per unit area. An experiment was conducted at the Department of Vegetable Crops, Horticulture College and Research Institute, Tamil Nadu Agricultural University, Coimbatore to find out suitable pumpkin genotype for earliness, high yield and quality.

6p chauchaungayxua6 26-06-2020 14 1   Download

An experiment was conducted during rabi 2010-11 to study the influence of integrated weed management on β-carotene content and Vit-C content of carrot. The results indicated that the influence of integrated weed management on these quality parameters was found to be non-significant. However, maximum β-carotene content (8291.205 µg) and Vit-C content (6.30mg per 100 gms) were recorded with treatment Metribuzin 0.3 kg a.i ha-1 (PE) + Hand Weeding 30 DAS and the minimum were recorded in unweeded control.

4p nguaconbaynhay6 23-06-2020 13 1   Download

Carrot (Daucus carota L.) is a major vegetable crop which is a good source for human diet. Carrot planting, conventionally done by manual dibbling, is a labour intensive and thus, costly operation. The mechanization of carrot planting aims to reduce the operational costs, minimizing human drudgery and enhance the production.

8p trinhthamhodang1213 02-06-2020 20 1   Download

The sweet orange based RTS blends using beet root and carrot juice were evaluated for their quality, acceptability throughout the period of storage. TSS (oB) was significantly increased with increase in storage period, in all sweet orange based RTS blends. T8 (S2B2) (15% sugar+5% beet root) recorded significantly highest TSS content. pH decreased with increase in storage period. Maximum pH was observed in T8 (S2B2) (15% sugar+5% beet root). There was increase in titratable acidity throughout the storage period. T8 (S2B2) (15% sugar+5% beet root) was found significantly higher.

11p trinhthamhodang1213 30-05-2020 14 1   Download

Carrot (Daucus carota subsp. carota L.) is an important root crop with an available high-quality genome. The carrot genome is thought to have undergone recursive paleo-polyploidization, but the extent, occurrences, and nature of these events are not clearly defined.

14p viharuno2711 21-04-2020 9 0   Download

The present investigation was carried out at Horticulture farm, College of Horticulture, S. D. Agricultural University, Jagudan, Mehsana, Gujarat, to find out the performance of different varieties of carrot (Daucus carota L.) with respect yield, quality and chemical compositions under varying sowing times during rabi season 2017-18, comprising three dates of sowing 1st October (d1), 15th October (d2) and 1st November (d3) and four varieties Patan Local (v1), Pusa Vasuda (v2), Pusa Rudhira (v3) and Gujarat Dantiwada Carrot 1 (GDC 1) (v4).

7p chauchaungayxua4 18-03-2020 23 1   Download

The Sensory quality of herbal whey beverage such as flavour and taste, colour and appearance, consistency and overall acceptability was carried out on 9 point hedonic scale by the trained panellist. Treatment T0, T1, T2 and T3 were formulated in the present investigation of Herbal whey beverages by using goat milk whey was prepared by using whey, carrot and beetroot extract(1:1), tulsi leaf extract and sugar was in the ratio of (93:00:00:7), (82:9:2:7), (77:14:2:7) and (72:19:2:7) respectively.

8p cothumenhmong3 22-02-2020 26 2   Download

The carrot and tomato juice (70:30) with 180 Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot and tomato beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, total sugars, reducing sugars and non-reducing sugars. The color was found to orange red which was most acceptable for carrot and tomato based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature.

8p chauchaungayxua3 07-02-2020 32 3   Download

A field experiment was conducted during rabi 2017-2018 at Vegetable Research Block, College of Horticulture - Mojerla, SKLTS Horticultural University, Hyderabad, Telangana, India, to study the effect of integrated nutrient management (INM) on quality parameters and economics of carrot (Daucas carota L.) cv. Kuroda improved. The experiment was laid out in randomized block design with nine treatments and three replications. The results pertaining to quality parameters indicated that higher percentage of total soluble solids (12.40 %), ascorbic acid content (5.

5p quenchua2 15-12-2019 6 0   Download

Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control.

6p kethamoi2 15-12-2019 21 1   Download

A field experiment was conducted at Research Farm, Department of vegetable science, CCS Haryana Agricultural University, Hisar during 2015-16 and 2016-17 to find out the effect of high RSC water, FYM and gypsum on growth and seed yield of carrot (Daucus carota L.). The cultivar used for the investigation was Hisar Gairic. The treatments comprising three levels of FYM (0, 10 and 20 t/ha) and gypsum (0, 50 and 100% neutralization of RSC) and its combinations were laid out in a factorial randomized block design with three replications keeping a net plot size of 3.0 × 3.0 m.

9p kequaidan2 11-12-2019 11 1   Download

The investigation was carried out at the Horticultural Research Station, Dr. Y. S. R. Horticultural University, Andhra Pradesh during Rabi 2017-18 to study the effect of bioinoculants and inorganics on quality characters of carrot. Two factors were taken, the first factor being the chemical fertilizers at three levels (100%, 75%, 50% of RDF) and the second factor was the different combinations of five biofertilizers (PSB, KSB, Azospirillum, Azotobacter, VAM).The experimental design adopted was the factorial RBD with 12 treatment combinations.

7p nguaconbaynhay1 04-12-2019 21 0   Download

Lassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale) and was used for the production of synbiotic lassi with Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi.

5p nguaconbaynhay1 04-12-2019 14 0   Download