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Selection of Desirable Cultivar for Organic Cultivation of Carrot (당근 유기재배를 위한 병해충 저항성 품종 선발)

  • Kim, Byung-Sup
    • Research in Plant Disease
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    • v.17 no.1
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    • pp.95-98
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    • 2011
  • This research was carried out to selection of desirable cultivar for organic cultivation of carrot in Korea. The assay of disease resistance, insect tolerance and rate of bolting were investigated on 32 cultivars of genetic resources of carrot. This experiment was carried out at experimental field and greenhouse of Gangneung-Wonju National University. 'PI 223360' was resistant against powdery mildew. Ten cultivars including 'Oxheart Carrot Heirloom' were moderately resistant, 22 cultivars including 'Long Impeator #58' were susceptible to powdery mildew. Although there was no resistant cultivar against black rot and leaf blight, our results showed that several cultivars have moderate resistance. Thirteen cultivars including 'Oxheart Carrot Heirloom' were having insect (Erythroplusia pyropia) tolerance and 'SA 102' and 'Scarlet Keeper Carrot Rare' were susceptible. According to the investigation of bolting, 6 cultivars including 'Hongsim Ouchon Carrot' were early bolting and 4 cultivars including 'Japanese Imperial Long Carrot' were moderate bolting. Other cultivars were identified as late bolting. From above results, we confirmed that 'Oxheart Carrot Heirloom' was suitable cultivar for organic cultivation among 32 genetic resources of carrot.

Screening and Histopathological Characterization of Korean Carrot Lines for Resistance to the Root-Knot Nematode Meloidogyne incognita

  • Seo, Yunhee;Park, Jiyeong;Kim, Yong Su;Park, Yong;Kim, Young Ho
    • The Plant Pathology Journal
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    • v.30 no.1
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    • pp.75-81
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    • 2014
  • In total, 170 carrot lines developed in Korea were screened for resistance to Meloidogyne incognita race 1 to select parental genetic resources useful for the development of nematode-resistant carrot cultivars. Using the gall index (GI), gall formation was examined on carrot roots inoculated with approximately 1,000 second-stage juveniles of the nematode 7 weeks after inoculation. Sixty-one carrot lines were resistant (GI ${\leq}1.0$), while the other 109 were susceptible (GI > 1.0) with coefficient of variance (CV) of GI for total carrot lines 0.68, indicating low-variation of GI within the lines examined. The histopathological responses of two carrot plants from resistant and susceptible lines were examined after nematode infection. In susceptible carrots, giant cells formed with no discernible necrosis around the infecting nematodes. In the resistant carrot line, however, no giant cells formed, although modified cells were observed with extensive formation of necrotic layers through their middle lamella and around the infecting nematodes. This suggested that these structural modifications were related to hypersensitive responses governed by the expression of true resistance genes. Therefore, the Korean carrot lines resistant to the nematode infection are potential genetic resources for the development of quality carrot cultivars resistant to M. incognita race 1.

Effect of Carrot Juice on Enzymatic Browning of Potato Juice (당근 쥬스가 감자 쥬스의 효소적 갈변 반응에 미치는 영향)

  • 김미정;이창용
    • Korean journal of food and cookery science
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    • v.9 no.3
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    • pp.181-186
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    • 1993
  • Potato and carrot are the main sourses of vitamin C and vitamin A each. As a folk ramedy, potato-carrot mixtures have been used to cure a stomach ulcer in Korea. To investigate the effects of carrot juice on the browning of potato juice, we examined the brewing in various ratio of two juices. We also investigated the role of potato juice in the carotene oxidation of carrot juice. Delta "L" values of potato juice were abruptly decreased after 5 min. reaction and they were very different from the juice mixture of potato and carrot. Those containing higher ratio of potato were decreased greatly. In blanching treatment to eliminate the effect of the enzymes in potato and carrot, delta "L" values of cooked potato were decreased a little but those of cooked carrot were decreased greatly. To investigate the fact that the inhibitory effect of carrot juice in potato browning was due to the dilution of polyphenolics of potato juices by carrot juice mixing, we added H20 equivalent to carrot water content to potato juice. The diluted sample showed less decreasing pattern than nondiluted sample. We also added appropriate amount of ${\beta}$-carotene to the same samples. Delta "L" values of with added B-carotene were more slowly decreased than those of without added B-carotene.

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Development of Carrot-Fishery Soups Improved from Traditional Gruel of Cheju Island (제주 전통죽을 개량한 당근-해산물 수프류의 개발)

  • 오영주;황인주;고영환
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.331-338
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    • 1996
  • The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5%. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

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Comparisons of Pathological Responses in Carrot to Root-knot Nematodes

  • Seo, Yunhee;Kim, Yong Su;Park, Yong;Kim, Young Ho
    • The Plant Pathology Journal
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    • v.31 no.4
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    • pp.441-445
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    • 2015
  • Carrot (Dacus carota var. sativus) is one of the top-ten most economically important vegetable crops produced worldwide, and the root-knot nematodes, Meloidogyne spp., are one of the most important pests in the carrot. In Korea, M. hapla and M. incognita are presumed to be the major root-knot nematodes distributing mostly in open carrot fields and greenhouses, respectively. In our study, currently-developed and commercial carrot cultivars and the parental lines were examined for their pathological responses to M. incognita and M. hapla 7 weeks after inoculation with about 1,000 second-stage juveniles (J2) of the nematodes. All the carrot cultivars and lines showed susceptible responses to both nematodes with the gall index (GI) of 2.4-4.4, which were always higher on the carrot plants infected with M. incognita than M. hapla. Gall sizes were remarkably larger with more serious reduction of the root growths in the plants infected with M. incognita than M. hapla, suggesting the carrot lines examined in our study were more susceptible to the former than the latter. In the infection sites of the root tissues, giant cells were more extensively formed, occupying larger stellar regions with the prominent destruction of adjacent xylem vessels by M. incognita than M. hapla. All of these results suggest M. incognita affect more seriously on the carrot plants that are grown in greenhouses, compared to M. hapla that has a major distribution in open carrot fields, which would be used for determining cropping systems based on target nematode species, their damage and pathological characteristics.

Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties (자색당근 첨가가 돈육 햄버거 패티의 품질에 미치는 영향)

  • Ko, Young-Joo;Yoo, Seung-Seok
    • The Korean Journal of Food And Nutrition
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    • v.31 no.3
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    • pp.345-354
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    • 2018
  • The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder (자색당근 분말 첨가 쿠키의 품질특성 및 항산화활성)

  • Cho, Mi Ra;Chung, Hai-Jung
    • Journal of the Korean Society of Food Culture
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    • v.34 no.5
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    • pp.612-619
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    • 2019
  • This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder (야생당근 분말을 첨가한 귀리식빵의 품질특성)

  • Park, Sun-Ye;Kim, Ae-Jung;Han, Myung-Ryun
    • Journal of the Korean Society of Food Culture
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    • v.33 no.1
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    • pp.55-61
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    • 2018
  • This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

The Effectsof Daucus carota L. Extracts on Serum Lipid and Antioxidative Enzyme Activity in Ovariectomized Rats (당근추출물이 난소를 절제한 흰쥐의 혈중지질 및 항산화효소 활성에 미치는 영향)

  • 김미향;하배진;배송자
    • Journal of Life Science
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    • v.10 no.1
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    • pp.7-13
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    • 2000
  • The purpose of this study was to investigate whether the extracts of Daucus carota L. could lead to a beneficial outcomes on serum lipid and antioxidative enzyme activity in ovariectomized rats. Sprague-Dawley rats were randomly assigned to one control and three diet groups; carrot seed, carrot root and estrogen after ovariectomy operation. Experimental diets were fed for 8 weeks. The GOT activity was decreased in the carrot extracts treated group than in the control group. The carrot seed extracts treated group showed the lowest SOD and catalase activities compare to other groups. Serum total cholesterol and LDL cholesterol decreased in the carrot seed extracts group than in the control group. From these results, it suggest that carrot seed extracts positively influenced on serum lipid and antioxidative enzyme activity.

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Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot

  • Byun, Myung-Woo;Lee, Na-Young;Jo, Cheo-Run;Lee, Eun-Young;Kim, Hee-Jeong;Shin, Dong-Hwa
    • Food Science and Biotechnology
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    • v.16 no.1
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    • pp.138-141
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    • 2007
  • The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.