Nitrogen nutrition and flavour compounds of carrots (Daucus carota L) cultivated in Mitscherlich pots
✍ Scribed by Schaller, Robert G; Schnitzler, Wilfried H
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 126 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Carrots (Daucus carota L) of the cultivar `Nanthya' F 1 were grown in Mitscherlich pots containing quartz sand with inorganic nitrogen fertilisation (®ve levels, four replications) and timecontrolled drip irrigation. The effect of different nitrogen uptake on the yield and on the amount and composition of essential oils, sugars and organic acids was investigated. Sucrose, glucose and fructose were extracted and analysed by HPLC; L-malic acid and citric acid were measured with an enzymatic test. Medium-and higher-boiling ¯avour components were isolated as essential oils by simultaneous watersteam distillation and pentane extraction (SDE) and separated gas chromatographically (HRGC±FID). Thirteen essential oil components were identi®ed by mass spectrometry as well as by comparison of retention times and quanti®ed by external standards. The higher the supply of nitrogen, the higher was its uptake and as a consequence the higher were the nitrogen and nitrate contents of the leaves as well as the roots of the carrots. Carrots with lower nitrogen application had higher amounts of sucrose and essential oils but lower amounts of glucose and fructose. Fertilisation with nitrogen affected not only the total content but also the composition of the essential oils. A correlation between nitrogen nutrition and organic acids could not be found.