Evaluation of temperate carrot genotypes for quality attributes

Abstract

Carrot roots having high dry matter content and rich in carotene are generally considered for dehydration purposes. High degree of β-carotene is very essential to retain better flavour in dehydrated products. Based on the different nutrient parameters such as β-carotene, lycopene, ,ascorbic acid, sensory score in respect of colour, flavour and texture of the dried product as well as drying and rehydration ratio, the genotype NS-16 followed by genotypes SH and Pusa Yamdagini were found to be superior for the preparation of dehydrated carrot slices, among the thirteen different genotypes of carrot analyzed.