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.)
Randi Seljåsen, Gjermund Vogt, Elisabeth Olsen, Per Lea, Lars Arne Høgetveit, Torgeir Tajet +2 more
Journal of Agricultural and Food Chemistry
Abstract
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).
Extracted Claims
18 claims extracted from this paper into the knowledge graph
carrot psyllid attack decreases juiciness
“Carrot psyllid attack decreased the sensory attributes juiciness”
carrot psyllid attack tolerates low levels of attack
“Carrot plants at 8-10 weeks of age tolerated attack by psyllids at low levels (2% leaves with curling or discoloration)”
carrot psyllid attack increases terpene flavor
“An increasing attack level of psyllids showed an enhancement effect on scores for terpene flavor”