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
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).