Plan.
1. The main indicators of carrots. GOST requirements for quality.
2. Average daily sample.
3. Pests of grain stocks. How do they affect product quality?
The main indicators of carrots. GOST requirements for quality.
The quality indicators of fresh carrots are determined in accordance with GOST R 51782-2001 "Fresh table carrots sold in a retail network" (Appendix A).
Carrots, depending on the quality, are divided into three classes: extra, first and second. Extra class carrots must be washed, first and second classes - washed or dry-cleaned.
According to GOST R 51782-2001, carrots must have the following organoleptic characteristics and root sizes (Table 1):
Table 1. "Requirements and norms of GOST for carrots by quality classes."
| Name of indicator | Characteristics and norm for classes | |||
| extra | first | second | ||
| Appearance | Root crops are fresh, whole, healthy, clean, not withered, not cracked, without signs of germination, without damage by agricultural pests, without excessive external moisture, shape and color typical for the botanical variety, with or without the length of the remaining petioles no more than 2.0 cm , but without damage to the shoulders of the root crop | |||
| Root crops should be smooth, regular in shape, without lateral roots, not beaten. Greenish or lilac heads of root crops are not allowed. | Root crops are allowed with healed (covered by the epidermis) shallow (2-3 mm) natural cracks in the cortical part, formed during the formation of the root crop, with minor surface cracks formed as a result of loading and unloading operations or washing; root crops with slight growths formed as a result of the development of lateral roots, which do not significantly spoil the appearance of the root crop; root crops with broken axial roots | |||
| Root crops with minor defects in shape and color are allowed. | Allowed roots with defects in shape and color, but not ugly, with healed superficial or deep cracks formed as a result of handling operations or washing, not affecting the core | |||
| Allowed greenish or purple parts of the head with a thickness | ||||
| up to 1 cm for root crops no more than 10 cm long and up to 2 cm for other root crops | up to 2 cm for root crops no more than 10 cm long and up to 3 cm for other root crops | |||
| Smell and taste | Peculiar to this botanical variety, without foreign smell and taste | |||
The content of radionuclides, toxic elements, pesticides and nitrates in carrots should not exceed the permissible levels established by #M12291 9052436SanPiN2.3.2.560 September 1) - 400 mg / kg wet weight, in late carrots - 250 mg / kg wet weight.
Non-standard include root crops (in excess of permissible norms): the size of the largest transverse diameter is less than 2.5 cm (up to 1.5 cm inclusive) and more than 6 cm; cracked; broken at least 7 cm long; ugly in shape; branched; with head cuts; damaged by agricultural pests; wilted.
Waste includes shriveled, rotten, rotten, frozen, rodent-damaged, crushed root crops, parts of root crops less than 7 cm, steamed, with a transverse diameter of less than 1.5 cm.
Diseases and defects of carrots
Great damage to carrots during the growing season of seed plants and during storage of root crops is caused by fungal, viral and bacterial diseases.
The most common are black, white, dry, gray, bacterial rot and other diseases. For photos of carrots affected by diseases and pests, see Appendix B.
Black rot, or Alternariosis
Pathogen Alternaria radocina fungus affects carrots, celery, parsley, parsnips. Basically, the disease develops during storage. Dry, dark, slightly depressed spots form on root crops. At high humidity a dark olive coating appears on them - spores of the fungus.
On section, the affected tissue is jet-black in color and differs sharply from healthy tissue. A rotten root crop does not lose hardness.
Protection measures. Cultivation of carrot varieties with increased resistance to black rot: Nantes 4, Shantene 2461, Vita Longa and heterotic hybrids F1 Gribovchanin, Camarillo, Canterbury, Champion.
white rot
White rot is especially dangerous. The causative agent of the disease is the fungus Sclerotinia sclerotiozum found on many vegetable crops ah, but carrots and parsley are most commonly affected. On crops of carrots, white rot rarely develops, but as soon as the root crop is pulled out of the ground, carrots lose their resistance to this disease. On the affected root crop, a loose white cotton-like coating first appears - a mycelium, which in some places thickens, rolls up into white, then blackening hard nodules - sclerotia. Droplets of liquid are released on their surface. Affected root crops soften, and the color of the tissue does not change. In storage, white rot is brought in with infected roots and soil and spreads from diseased roots to healthy ones when they come into contact, so the infection is localized in the form of nests (foci).
The most susceptible to white rot are injured root crops, sluggish, frostbitten. Increasing the temperature in the storage to 4-5 ° increases the damage to root crops.
Wet bacterial rot
Wet bacterial rot (pathogen bacterium Erwinia carotovora Holl) affects parsley, celery, and parsnips along with carrots.
Watery spots form on the tail of the carrot, the plants wither. The disease develops especially intensively during storage: rot quickly spreads throughout the root crop. It becomes slimy, watery, its tissues decompose, emitting bad smell. Affected carrots turn into a soft slurry and infect healthy root crops lying next to it.
Gray rot (pathogen Botrytis cinerea) also affects dried, with mechanical damage or frozen roots. A thick grayish coating of mold appears on them. Later, among the gray plaque, small (2-7 mm) rounded or slightly flattened black sclerotia are formed, and the affected tissue turns brown. The number of diseased root crops increases when carrots are stored in the same room with cabbage, which is also affected by gray rot.
Protection measures. There are no varieties resistant to these diseases. If white and gray rot are found, the foci of the disease are carefully removed. But root crops are not sorted out, otherwise you can spread the infection. The place where the diseased carrots were located is pollinated with chalk or fluffy lime.
Rhizoctonia (felt disease)
The causative agent of the disease is the fungus Rizoctonia violaceae. Infection occurs in the second half of summer. The leaves of diseased plants wither, turn yellow and die. Subcutaneous gray-lead spots appear on root crops. Gradually, they turn red, slightly pressed in and covered at first with a colorless, later with a reddish-violet dense felt coating of the mycelium. Then numerous, very small black sclerotia of the fungus are formed on the root crop. The affected root crop dries out, sometimes rots. The disease continues to develop in the vault.
The source of infection is the soil and diseased plants. In the garden, rhizoctoniosis manifests itself in foci during heavy rainfall, warm weather, in low places, on acidic heavy soils.
Protection measures. Acidic soils are lime. Carrots and other vegetables that are affected by rhizoctoniosis are returned to their original place no earlier than four years later.
Phomosis, or dry rot
The causative agent of the disease is the fungus Phoma Rostrupii Sacc.. It manifests itself on plants in the form of dry rot at the end of the growing season and during winter storage carrots.
Slightly depressed dark brown spots form on the head of the root crop (small black dots the size of a poppy seed are sometimes visible on them - these are pycnidia with fungal spores). On the section, the tissue is brownish-brown, loose, often with voids lined with white fluff - the mycelium of the pathogen.
The source of infection is infected seeds, root crops and plant remains. Carrot varieties Nantskaya 4 and Moscow winter are relatively resistant to phomosis.
Fusarium rot
The disease manifests itself in the form of dry and wet rot. With dry rot, depressed light spots are observed on carrot roots, which, growing, form a concentric folding. The affected tissue is light or light brown, strongly compacted in the center, with small voids, with a sharp border.
Widespread and harmful during the growing season of plants. The causative agent is the fungus Erysiphe umbelliferarum. It affects all above-ground parts of carrot plants of the first and second years of life, on which a powdery-white coating forms. Affected leaves are depleted by pathogenic mycelium and prematurely coarsen, age and dry out.
cercosporosis
The causative agent is the fungus Cercospora carotae. The disease often occurs in conjunction with alternariosis, but manifests itself earlier. It affects young leaves, sometimes stems, flower stalks of testes. Forms oval spots, often red or white. Root crops are not affected.
Diseases appear as different types rots of carrots, developing with the participation of fungi of the genus Pythium. Pitioses, in addition to the death of seedlings, cause rusty-brown rot of root crops, accompanied by wilting of leaves and dwarfing of carrot plants.
Pathogen - mycoplasma, causing jaundice asters. A bunch of leaves gradually acquires a pale yellow color, sometimes the leaves curl. The root crop decreases, bunches of small roots develop on the surface. Root crops have an unpleasant appearance and a bitter taste.
Nematode infestations
Nematodes infect root crops by penetrating into the roots. As a result, shortening, deformation and lignification of root crops occur. There are also gall nematodes that form galls on the roots.
Pest infestations
Conditions of storage and transportation.
Storage of carrots is carried out in accordance with GOST 28275-94 “Fresh table carrots. Storage Guidelines, according to which carrots are stored in stationary storage facilities with natural cooling, and, if necessary, long-term storage- in refrigerators.
Storage of carrots in stationary storage
Carrots can be stored in crates, crates, bags or in bulk. If it is placed in bulk, then the height of the embankment should be taken depending on the strength properties of this botanical variety of carrots, the quality of the lot and ventilation conditions. The recommended height of the embankment is 2-3 m. When storing carrots in bags, the maximum stack height is 3 m.
The temperature in storages is maintained within the range from 0 to 5 °С. The optimum temperature for storing carrots is from 0 to 1 °C.
Relative humidity in chambers with a forced ventilation system (with natural cooling) should be maintained within the range of 90 to 95%.
Air circulation must ensure that the temperature and relative humidity of the air are constantly maintained. Air circulation must be sufficiently intense, i.e. from 100 to 120 m/t h, if carrots are stored in bulk, and the height of the embankment is close to the specified maximum value.
The shelf life of carrots under the specified storage conditions is at least 4 months.
Storage of carrots in refrigerators
Long-term storage of carrots is carried out in refrigerators with general ventilation.
Carrots are loaded into the chamber packed in box pallets with open liners made of polyethylene film with a thickness of 80-120 microns or without these liners, as well as into boxes S. To load the chamber with carrots packed in boxes, packs are formed on flat pallets S, stacking them in five on 20-25 pcs. for each pallet. The length of the protruding parts of the package on each side of the flat pallet is not more than 0.04 m. The distance between the boxes in the package is not less than 0.02 m.
Before loading carrots, the air temperature in the chamber must be reduced to -1-0°C. At the end full load chamber, the air temperature in it is adjusted to 0-1°C in no more than a day, and then maintained within these limits until the end of storage. In this case, the air temperature in the cold point of the free space of the usable volume of the chamber must not be lower than -1°C.
Relative humidity in the refrigerator should be 90-95%. Air circulation in the chamber during the cooling of carrots is carried out continuously with a multiplicity of 10-12 volumes of an unloaded chamber per hour.
At the end of storage or when unloading carrots from the chamber, conditions are provided that exclude moisture condensation on its surface (for example, blowing with warm air).
The period of implementation of carrots after removal from storage should not exceed 10 days.
Storage of carrots in a retail network (according to GOST 51782-2001)
Relative humidity during storage should be 85-90%.
Transportation of carrots is carried out by covered road transport in accordance with the rules for the transportation of perishable goods in force on this type of transport. It is allowed to transport carrots in open automobile vehicles with protection of products from precipitation and temperatures below 0 °C.
Beetroot and carrot shades - everyone understands what tones of red and orange are hidden behind these names.
But in real life the color palette of the root crops themselves is much richer.
We are so accustomed to the appearance of these vegetables that today we can hardly imagine that, for example, carrots did not originally have their cheerful orange color.
Her roots were white, yellow, red, purple, even black, but never orange. A color revolution happened to the root crop in the Netherlands in the 16th century. moreover, its cause remained unknown: either a mutation, or an accidental pollination, or the selection work of Dutch vegetable growers who crossed a red carrot with a yellow one.
And since the event coincided with the victory of the Dutch in their struggle for independence under the leadership of Prince William of Orange (Orange in our opinion) and this color became the state color, the orange carrot, which appeared just in time, began to enjoy particular success.
However, its rapid spread and the displacement of other colored varieties is more likely due not to the patriotic feelings of the Dutch, but to the fact that the orange carrot turned out to be much sweeter and juicier than its ancestors. Further selection was already in the direction of shape (spindle-shaped, cylindrical, shortened, almost spherical), and not color, therefore, multi-colored carrots were forgotten in Europe for several centuries, but in Asia and Africa, yellow, purple, red, white carrots are still grown.
Culinary sketches in crimson tones - perhaps this is how you can characterize dishes in which beets "participate". It is the maroon rich color that makes this root crop an absolutely indispensable ingredient in such classic dishes as borscht, vinaigrette and herring under a fur coat.
But he also limits the use of this extremely useful (one might say, medicinal) root crop in cooking. Still, this color is too dramatic and intense to be constantly present on our table. In addition, as you know, beets also stain all other products that are on the same plate with it.
However, who said that beets must be exclusively beet-colored? There are varieties with other shades of red, with yellow or orange roots, white and even striped - bright red rings interspersed with white. True, so far all these varieties and varieties are practically not found on our vegetable counters, but if you wish, you can grow them yourself, and this is much more interesting.
What determines the color of carrots, beets and other vegetables
Today, even schoolchildren know that vegetable pigments are responsible for the coloring of fruits and vegetables. For example, the orange color of root crops indicates the presence of carotene, or provitamin A, in them.
In the orange carrot, its content is especially high, which is why it is so beautiful, tasty and healthy. The pigment lutein gives yellow color to plants, purple, blue, red, black - anthocyanin, bright red - lycopene, burgundy - betaine.
These biochemical terms have long been heard by champions healthy eating. Indeed, in addition to coloring fruits, plant pigments perform many other functions.
For example, they have a diverse and beneficial effect on our body: they strengthen immune system and blood vessels, improve vision, work as antioxidants, protect against the harmful effects of ultraviolet radiation and the environment.
And the bright attractive color of the fruit, as it were, signals: pay attention to me, eat me. And consequently, the more diverse and brighter the color palette of vegetables and fruits that we grow in our gardens and orchards, the richer, tastier and healthier our table is, not to mention the beauty of the dishes.
For a long time, the activities of breeders were mainly aimed at breeding varieties of vegetables and fruits for industrial cultivation, the main qualities of which are presentation, keeping quality and good transportability. But lately - with the development of ideas organic farming and healthy nutrition - many turned to old forgotten varieties and species, deriving new hybrids based on them.
Thanks to this, very interesting and variety of varieties vegetables, in which, in addition to the original color, there is also a high content of vitamins, trace elements and other useful substances.
So at the turn of the century in the UK, a variety of purple carrots was bred, which, in addition to a high content of beta-carotene, is also rich in anthocyanin, a substance known as an antioxidant and with the ability to suppress viruses. True, the purple carrot has one significant drawback, which, apparently, once forced European housewives to abandon its cultivation: in its purified form, it stains everything it comes into contact with, and sheds when cooked.
But, knowing about its benefits, you can somehow come to terms with this or use this quality of it to color salads and other cold dishes (for example, sauerkraut with purple carrots acquires a pleasant pink color). But in varieties of red, yellow and white carrots, the color is absolutely stable, and such root crops can turn the most ordinary dish (for example, vegetable soup or garnish) into a very beautiful and appetizing.
Beets are a vegetable with a very rich and varied set of pigments. Their quantity and composition make it possible to greatly vary the colors and shades of both the root crop itself and its leaves. Therefore, today on the websites of well-known seed manufacturers we can see a fairly wide range of warm colors. different varieties beets - from traditional burgundy to golden and white, as well as iridescent and changing their color as they ripen - from white to red.
External decoration is also important, so a garden bed with different varieties beetroot looks elegant thanks to the multi-colored petioles and leaves, which can be eaten both fresh and boiled. Another trend of breeders of the twenty-first century is the breeding of summer varieties of this crop.
Their advantages are in precocity, a small amount of root crops that do not need to be boiled for a long time (long heat treatment destroys many beneficial substances of beets), with a fairly tender pulp that can be consumed even raw.
In addition, all other colors and shades of beetroot (except beetroot) do not color food, so this wonderful and very useful root crop can be used in the kitchen much wider and more varied, and therefore more often. Important: all these multi-colored varieties of root crops are grown in the same way as traditional ones.
Unusual varieties of beets
Albina Vereduna - white root vegetable with beautiful curved and wavy leaves with a high content of vitamins.
Boldor-with yellow flesh and orange peeled. The yellow stems contrast with the bright green leaves. The roots are delicious, sweet, and the young leaves can be eaten raw, steamed, or fried.
golden globe- an early ripe variety with perfectly aligned roots 5-6 cm in diameter. yellow the flesh is sweet and tender. Well stored without loss of taste. The leaves are used for salad.
Golden Detroit- a variety of the Detroit variety with golden pulp, preserved during cooking, and excellent taste. Mature root crops do not become fibrous and do not lose juice when damaged. Leaves can be harvested throughout the season and used like spinach. C ort is resistant to shooting and keeps well.
Burpees Golden - Orange root crop, very juicy and tasty. Sow often, as it does not have a very high germination rate.
Kestrel F1- a hybrid with good resistance to shooting. Pulp under the red skin dark flesh colors with increased level sugar and sweeter flavor. The variety is tasty both boiled and raw.
Chioggia- bright round root crop with orange-pink skinned, with glossy dark green leaves and ruby red stems. The root crop is an attractive "apple" of red and white rings, when cooked it becomes soft pink. Sweet, tender and juicy.
Bulls Blood Scarletta - bright variety with maroon-purple leaves, stems and peel. Inside the root crop has cherry and pink concentric rings.
Unusual varieties of carrots
Atomic Red- unique Coral color obtained due to the high content of lycopene. When cooked, it remains just as beautiful.
Purple Haze F1 – purple outside and orange inside. It is better to use it fresh, as it loses color during heat treatment.
Cosmic Purple- one of popular varieties in the line of colored carrots, bright purple outside and orange inside. Very early.
Purple Sun F1- bright violet color right down to the core. Excellent taste. The high levels of antioxidants make these root vegetables ideal for juicing. Disease resistant.
White Satin F1- snow-white roots with an exquisite smooth texture and crisp, sweet, juicy flesh. One of the best white varieties.
Lunar White- almost fruits white, up to 30 cm in length, very tender and tasty.
solar yellow- bright- yellow carrot variety. Root vegetables 16-19 cm long, very juicy and crispy.
Yellowstone- has an unusual canary color. Delicious both raw and fried
Rainbow F1- the name of the hybrid Rainbow speaks for itself. There is a whole range of shades: from yellow and cream to orange.
Beets are probably not the most popular vegetable in the beds of summer residents. Indeed, why bother with growing and storing it, if it is always available in the store, it is inexpensive, and how much is needed: even with great love for borscht, vinaigrette and herring under a fur coat, we cook these dishes every day.
MULTICOLORED BEET Meanwhile, the choice of varieties of table beets is increasing, and seeds of varieties of foreign selection are becoming more accessible. And they are not only the usual beet color. The fact is that this vegetable has a rich and varied composition. plant pigments, which allows you to vary the colors and shades of the root crop - from traditionally burgundy and dark cherry to yellow and completely white, as well as with white rings inside and even changing their color as they ripen - from white to red. Not only the roots are diverse and beautiful in beets, but also the tops - cuttings and leaves - therefore a bed with multi-colored varieties
looks very elegant. True, domestic breeders mainly improve the taste and yield of the usual burgundy beets, but among foreign varieties, multi-colored ones are increasingly common. Although it is difficult to call them novelties, the history of the emergence of some varieties is lost for centuries, but they have just begun to appear on our seed market and are still quite rare, and sometimes there is confusion with the names.
On sale, you can most often find seeds of varieties with yellow root crops called ‘Golden Ball’ or ‘Golden Globe’. But they are not registered in the State Register, their origin is unclear, so it can be assumed that these are just renamed imported ones.
One of the oldest and most popular American yellow beet varieties is ‘Burpee’s Golden’. It was not called “golden” by chance, the bright flesh of the root crop literally glows, and the taste is very pleasant. Weak side varieties - low germination of seeds, so it is recommended to sow them more often. Handsome and variety ‘ Bokior' - with yellow flesh and orange skin. Bright green leaves with yellow veins and yellow petioles also look pretty pretty.
Seed germination of this variety is higher, root crops are more even in size. The pulp is also tasty and sweet. The leaves and stalks of these beets can be eaten raw in salads, or, like spinach, steamed, boiled, or fried. By the way, this also applies to the varieties ‘Golden Surprise’ (we sell it under the name ‘Golden Surprise’) and ‘Golden Detroit’.
One of the most popular foreign varieties of white beets ‘Albina Vereduna’ (sometimes sold under the names ‘Albino’ ‘Albino White’ or ‘Snowhite’). In addition to the sweet root crop, it also has beautiful wavy leaves that contain many vitamins and minerals, so they are also used as food.
Of course, all these varieties are not suitable for borscht and beetroot (after all, color is important in these dishes), but they will enrich any soup, mashed potatoes, vegetable stew with their pleasant mild taste, they are also suitable as a side dish for poultry and fish. And they diversify the diet, especially for vegetarians and raw foodists, because young small root crops can be eaten fresh in salads.
One of the big pluses of white and yellow beets, which every housewife will appreciate, is that these root crops do not stain hands when cooked and do not leave stains.
COMING TO ITALY
Perhaps the most unusual variety of table beets is ‘ Chioggia’.
Its bright round root vegetable has orange-red skin and glossy dark green leaves with ruby red stems.
And under the skin - almost white flesh with thin red rings. But as it grows, the red rings expand and the white ones narrow. When boiled, the entire root crop becomes pale pink. Appearance the taste is also consistent - tender, juicy, sweet. Boiled and raw, cut across into circles or lengthwise into hearts, such beets will decorate any dish.
This beet variety got its name from the Italian city of Chioggia, located on the islands of the Venetian lagoon (as, by the way, a wonderful pumpkin variety with the same name). But with the translation of the name into Russian, this variety was not lucky. We sell its seeds not only under the original name ‘Chioggia’, but also under “translated” in different ways: ‘Chioggia’, ‘Chioggia’, ‘Chioggia’.
Sometimes you can find a set of seeds for sale called "Rainbow Beet", which usually includes one traditional red variety, one yellow, white and striped 'Chioggia'. This is probably convenient for those who want to get to know all the colored beets at once without taking up much space in the beds. These varieties are grown in the same way as ordinary ones.
Their advantages are in the precocity and small volume of the root crop, which can be quickly cooked (long heat treatment destroys many of the beneficial substances of beets), and with fairly tender pulp - it can even be eaten raw.
Below are other entries on the topic "Cottage and garden - with your own hands": How to grow carrots if in the summer ...
For timely harvesting, it is important to know the timing of the growing season of plants. Our comparison table will help you choose the varieties that suit you the most according to their characteristics.
| Name | Vegetation period (days) | Length (cm); Weight (g) | Type of | Characteristic | Manufacturer |
|---|---|---|---|---|---|
| KS 7 F1 | Early (63-68) | 16-18; | Shantane | Root crops dark orange color with a smooth skin and a small core, do not crack. Resistant to diseases and to shooting. | Kitano |
| Amsterdam | Early (70-90) | 17-19; up to 160 | Nantes | High yielding variety. Root crops are cylindrical, orange in color, tender, juicy and sweet, with a small core. Use carrots for fresh consumption. Due to the increased content of carotene, it is suitable for the production of juice and baby food. | |
| Berlicumer | Late (up to 150) | 16-19; 220-250 | Nantes | Cylindrical root crop. The flesh is very juicy, red-orange in color. Contains a large number of carotene. Suitable for long term storage. | |
| Bolero F1 | Mid-season (110-120) | 18-22; | Nantes | Root crops are cylindrical, intense orange in color, without a pronounced core. Used for storage and fresh market. The hybrid is a leader in resistance to diseases of the leaf apparatus. | Nickerson |
| Boltex F1 | Mid-season (100-105) | 18-20; 100-150 | Shantane | High yielding variety. The pulp is intensely orange in color, dense, sweet, rich in carotene. The keeping quality of root crops is good. | Clause Tezier |
| Vita Longa | Mid-Late (115-130) | 20-24; 150-300 | Nantes | It is used for long-term storage, fresh and for processing. Root crop of the extended form. Possesses high palatability, beautiful, juicy. It has high commercial performance. | |
| Vitamin |
Mid-season (90-120) |
15; 150 | flakke | Yielding, maturing, completely immersed in the soil, smooth. The crumb is orange-red, juicy, sweet. Requires irrigation and loosening of the soil. | |
| Dordogne F1 | Mid-season (115-120) | 18-20; | Nantes | Root crops without a pronounced core. The fruits have an orange, smooth skin. The pulp is crispy, juicy with a high content of carotene. Designed for fresh use and storage. | Syngenta |
| Canada F1 | Late (up to 135) | 18-20; up to 500 | flakke | High-yielding hybrid. Root crops of semi-conical shape, smooth. The core is very juicy and sweet, intense orange, indistinguishable in color from the main color of the pulp. The hybrid is resistant to diseases, bolting, the top does not turn green. Used for long-term storage and processing. Grows well even on heavy soils. | bejo |
| Carotan | Late (about 150) | 20-22; | flakke | Takes first place for its high content of carotene, sugars and other nutrients. Differs in the best coloring of a root crop in comparison with other grades. Does not tend to accumulate nitrates in root crops. Suitable for freezing, drying and canning. The fruits are always of high quality. | Rijk Zwaan |
| Carotel | Mid-season (83-105) | Carotel | The variety is recommended for fresh use and canning. The root crop is cone-shaped. The color of the surface, pulp and core is orange-red. The root crop is completely immersed in the soil, pulls out well, does not crack. | ||
| Autumn Queen | Late (110-120) | Up to 22; 150-200 | flakke | Well preserved in the winter-spring period. Used fresh and processed. | |
| Red Giant | Medium | Up to 14; | flakke | High yielding variety. Crack resistant. Root crops are large, conical. The pulp is orange, dense, sweet, rich in carotene. It is used for summer and autumn-winter fresh consumption and for processing. The keeping quality of root crops is good. | |
| Laguna F1 | Early ripe (60-70) | 17-20; | Nantes | A characteristic feature of it is a homogeneous crop aligned in shape and size of root crops. High content of carotene. The color of the core and pulp is intense orange. The core is very small. Suitable for growing in very early dates and winter sowing. | Nunhems |
| Lang Rote Stum | Late ripening (130) | 19-20; | Nantes | The root crop is cylindrical, intensely orange, smooth. The crumb is very sweet, crispy, juicy. High-yielding variety. Great for storage. | |
| Losinoostrovskaya | Mid-season (80-120) | 15; | Nantes | ||
| Nantes | Mid-season (80-120) | 18-20; 90-150 | Nantes |
Suitable for long term storage. Root crops of a cylindrical form of orange color, leveled, smooth. The pulp is tender, juicy, with a high content of carotene. |
|
| Perfection | Middle late (93-108) | 15-17; 100-130 | Shantane | The root crop is cone-shaped, with a blunt tip, the core is medium in size, the flesh is orange-red, tender, juicy, sweet, aromatic. Excellent keeping quality. Recommended for fresh consumption, long-term storage and processing. | |
| Presto F1 | Early ripe (80-90) | 16-20; | Nantes | The root crop is homogeneous, without a core, intense orange. Used for fresh consumption and processing. Ideally combines high productivity and output of marketable products. | Vilmorin |
| Rarely | Medium (120-125) | 16-18; | flakke | The fruits are conical. The top of the root crop is resistant to greening. The hybrid is ready for sale in mid-July, with spring crops - in May. Stored for 8 months. | Syngenta |
| Rote Riesen | Late ripening (130-150) | 22-24; | flakke | Root crops are large, conical, orange-red in color, sweet, juicy, high in carotene. Well preserved. | |
| Royal Chanson | Early (100) | 14-16; | Shantane | Root crops of conical shape, 5-7 cm in diameter, rich dark orange color, with excellent internal structure. The variety has excellent taste. Suitable for long term storage. | Seminis |
| Scarla F1 | Late ripening (140-150) | 20-22; | flakke | The root crop is large, cylindrical, narrowed to the end. It has a high content of carotene, excellent taste and keeping quality. The crumb has an intense orange color. Resistant to shooting. | Clause Tezier |
| Flakke-2 | Late (130-160) | 18-24; 180-220 | flakke | Root crops are semi-sharp conical, orange in color, leveled with good keeping quality. Used for long-term storage, processing and fresh consumption. | |
| Shantane | Mid-season | Up to 14; | Shantane | High yielding variety. Crack resistant. Root crops are large, conical. The pulp is orange, dense, sweet, rich in carotene. It is used for summer and autumn - winter fresh consumption and for processing. The keeping quality of root crops is good. | |
| Shantane Red Cored | Medium - early (100-110) | 16-18; | Shantane | It is used for fresh consumption, storage and processing. Root crops are conic, aligned, attractive trade dress. The color of the pulp and core is intense orange. Taste qualities very high. | Nickerson |
| Shantane-3 Comet | Mid-season (100-110) | 16-18; | Shantane | High yielding variety. Root crops of conical shape, intense orange color, sweet, crispy, juicy. It is used for summer and autumn-winter fresh consumption and for processing. The keeping quality of root crops is good. | Nickerson-Zwaan |
| Shantane Royal | Mid-season (105-115) | 17-20; 80-180 | Shantane | Recommended for fresh use and canning. Conical shape, blunt, orange flesh and core. Great presentation and keeping quality during winter storage. |
Carrots are the queen of the garden. Each summer resident grows it on his site. Carrots contain 1.3% proteins, 7% carbohydrates. The most valuable is that it contains vitamins of groups B, PP, C, E, K, it contains carotene A substance that is converted into vitamin A in the human body.
Beneficial features:
Since vitamin A affects growth, carrots are very beneficial for children. This vitamin is also essential for normal vision. Therefore, it is very useful to gnaw on just raw carrots. Carrot juice in medicinal purposes used for diseases of the liver, cardiovascular system, kidneys, stomach, anemia, polyarthritis, disorders of mineral metabolism. As a prophylactic, juice relieves fatigue, improves appetite, complexion and vision, reduces the toxic effect of antibiotics on the body, strengthens hair and nails, and increases resistance to colds.
Planting carrot seeds:
Carrot seeds germinate for a very long time, from two to three weeks. Therefore, the seeds need pretreatment before sowing. Can be soaked in cold water for 24 hours. But since the seeds of carrots are covered with small villi, they should be cleaned of these villi simply by rubbing between (dry) hands. The optimum temperature for seedlings is 5°C, and for obtaining well-colored carrots - 16-22°C. Ideal soils for growing carrots are sandy-clay, clay-sandy with a high content of dust, with a deep arable layer, as well as soils of organic origin (peat bogs). Before winter, carrot seeds are sown from September to October, choosing late-ripening varieties for this.
PLAN
Diseases and injuries
Lecture 10
Subject: Root crops. The nutritional value. Expertise.
1 Requirements for the quality of carrots
2 Beet quality requirements
Root crops are vegetables in which a thickened, overgrown root is used for food. These include vegetable plants from different botanical families: umbrella plants - carrots, parsley, celery and parsnips; haze - beets; cruciferous - swede, radish, radish and turnip.
Carrot(Daucus carota L.) is one of the main vegetable crops in Russia. Carrot roots have a high nutritional and dietary value. Root crops are especially rich in sugars, the content of which in the best varieties reaches 12%. Carrots are a source of carotenoids, in particular /3-carotene, many vitamins and minerals. Daily consumption of carrots strengthens the body, increases its resistance to infectious diseases.
The taste advantages of carrots are due to the presence of aromatic and phenolic compounds in it. There are few phenolic compounds in fresh carrots, during storage and especially when carrots wither, their number increases, which leads to bitterness. The energy value of carrots is 33 kcal / 100 g of the edible part. The recommended consumption rate for fresh carrots is 11 kg per year.
Carrot roots consist of a skin, an outer layer - the bark, or pulp - and an inner layer - the core. The bark has a large nutritional value than the core, so carrots with a small core are preferable.
The main features used in the identification of an economic botanical variety of carrots include: the length and shape of root crops, color, surface condition, core size, carotene content, shelf life, and taste. The shape of the roots can be round, cylindrical, conical; short root crops (caroteli) are distinguished in length - up to 8 cm, semi-long - up to 20 cm and long - more than 20 cm. Caroteli have a small core, bright orange flesh, but are poorly preserved. Varieties with elongated root crops are well preserved, but for the most part they have a large core and rough flesh, which is why they are inferior to other varieties in terms of taste.
The quality of fresh carrots is assessed according to GOST 1721-85 "Fresh table carrots harvested and supplied" and GOST 26767-85 "Fresh table carrots sold in a retail trade network".
According to GOST 26767-85, carrots for retail and public catering, depending on the quality, they are divided into two commercial varieties: ordinary and selected. Selected carrots should be washed or peeled from the ground in a dry way and packaged.
Requirements for the quality of fresh carrots harvested and supplied in accordance with GOST 1721-85 basically correspond to the requirements for common variety carrots.
It must be fresh, unfaded, disease-free, whole, not cracked, dry, uncontaminated, free from pest damage, uniform in color, characteristic of this botanical variety, not ugly in shape, with petioles no more than 2 cm long and with a size of 2 in the largest transverse diameter. .5-6.0 cm. In standard carrots, it is allowed in% of the mass, not more than: root crops with deviations from the established sizes by 0.5 cm - 10; root crops cracked, broken, ugly in shape (but not branched), with incorrectly cut tops (head cuts) - in total 5.0. Cracked and broken root crops are not allowed for canning enterprises. The presence of soil adhering to root crops should be no more than 1% of the mass.
Separately, only the norms for the content of broken root crops for enterprises of the canning industry are set - no more than 2%. Cracked roots are also not allowed.
Non-standard include root crops (in excess of permissible norms): the size of the largest transverse diameter is less than 2.5 cm (up to 1.5 cm inclusive) and more than 6 cm;
cracked; broken at least 7 cm long; ugly in shape; branched; with head cuts; damaged by agricultural pests; wilted.
Waste includes shriveled, rotten, rotten, frozen, rodent-damaged, crushed root crops, parts of root crops less than 7 cm, steamed, with a transverse diameter of less than 1.5 cm.
Most often, carrots are affected by the following diseases: bacterial rot(white, gray, black, red, wet), phomosis, gray mold and white scab.
Phomosis - caused in carrots by the fungus Phoma rostrupii Sac, in beets - Phoma betae Frank. When harvesting carrots, phomosis is found on the top of the root crop in the form of dry rot; during winter storage, gray spots appear, around which the flesh becomes rotten, acquires a dark brown or brown color. In beets, the disease begins with the head and affects the internal tissues, forming dark brown or black spots. In root crops, this disease can only be detected on the cut.