The main quality characteristics of raw carrots are shape, colour and texture. Size and texture depend on the desired product. Bright orange stands for best quality and high content in vitamin A.
The first cultivated carrots were yellow and purple fleshed cultivars. Orange carrots, today more popular, were developed in the 15th and 16th centuries in Central Europe. A rapid rise in the popularity of orange carrots was observed with the recognition of its high provitamin A content.
Carrot root contains approximately 86–89% water, 0.7–0.9% protein, 0.2–0.5% fat, 6–10.6% carbohydrates, 1.2–3.6% dietary fiber and 1.2% ash. After harvest, carrot quality is gradually lowered by reducing their sweetness, content of the carotenoids and also by forming a bitter taste and unpleasant smell due to oxidation processes.
Carrots are commonly used in several products, including frozen foods, tinned food, juice and baby food. Fifty percent of the carrots are consumed raw, consumers like particularly the sweet taste and the content of essential oils.
Carrot: Vegetable root
