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dc.contributor.authorSeljåsen, Randi
dc.contributor.authorVogt, Kjell gjermund
dc.contributor.authorOlsen, Elisabeth
dc.contributor.authorLea, Per
dc.contributor.authorHøgetveit, Lars Arne
dc.contributor.authorTaje, Torgeir
dc.contributor.authorMeadow, Richard
dc.contributor.authorBengtsson, Gunnar
dc.date.accessioned2018-10-11T12:24:10Z
dc.date.available2018-10-11T12:24:10Z
dc.date.created2013-06-19T14:02:54Z
dc.date.issued2013-02-17
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2013, 61 (11), 2831-2838.nb_NO
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11250/2567655
dc.description.abstractThe 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).nb_NO
dc.language.isoengnb_NO
dc.subject6-methoxymelleinnb_NO
dc.subjectAntioxidant capacitynb_NO
dc.subjectCarrot psyllidnb_NO
dc.subjectDaucus carotanb_NO
dc.subjectCarrotsnb_NO
dc.subjectSensory qualitynb_NO
dc.subjectTerpenoidsnb_NO
dc.subjectTrioza apicalisnb_NO
dc.subjectPsylloideanb_NO
dc.subjectHomopteranb_NO
dc.titleInfluence of Field Attack by Carrot Psyllid (Trioza apicalis Forster) on Sensory Quality, Antioxidant Capacity and Content of Terpenes, Falcarindiol and 6-Methoxymellein of Carrots (Daucus carota L.)nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersionnb_NO
dc.source.pagenumber2831-2838nb_NO
dc.source.volume61nb_NO
dc.source.journalJournal of Agricultural and Food Chemistrynb_NO
dc.source.issue11nb_NO
dc.identifier.doi10.1021/jf303979y
dc.identifier.cristin1035322
dc.relation.projectNorges forskningsråd: 225062nb_NO
dc.relation.projectNorges forskningsråd: 224892nb_NO
dc.relation.projectNorges forskningsråd: 225285nb_NO
dc.relation.projectNofima AS: 201308nb_NO
dc.relation.projectNofima AS: 201303nb_NO
dc.relation.projectNofima AS: 201304nb_NO
dc.relation.projectNofima AS: 9306nb_NO
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode2


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