Published 2013

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Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 61 , p. 2831–2838–8 , 2013

Publisher : American Chemical Society (ACS)

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Seljåsen, Randi; Vogt, Kjell gjermund; Olsen, Elisabeth; Lea, Per; Høgetveit, Lars Arne; Taje, Torgeir; Meadow, Richard; Bengtsson, Gunnar

Issue : 11

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The 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).