The Feasibility of Improving Eating Quality of Table Carrots by Selecting for Total Soluble Solids1

in Journal of the American Society for Horticultural Science
Joseph C. ScheerensAgricultural Research Service, North Central Region, U. S. Department of Agriculture, Madison, WI53706

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George L. HosfieldAgricultural Research Service, North Central Region, U. S. Department of Agriculture, Madison, WI53706

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Roots from 8 advanced generation breeding lines of carrot (Daucus carota L.) repeatedly selected for high or low total soluble solids content, and 2 selections of Tmperator 58', one with high and one with low soluble solids, were evaluated for perceived sweetness and eating quality by taste panels. Most taste evaluations were made using the Quantitative Descriptive Analysis method. Two breeding lines, 5158 and 5164, had high levels of solids (X's averaging 10.4 and 10.8% respectively) but were downgraded in perceived sweetness in panel evaluations. The ranking of the other lines according to their mean preference scores for perceived sweetness was related to total soluble solids content. Bitter taste and harsh flavor characteristics were associated with 5158 and 5164. No perceived sensory differences were found between the high and low selections of Imperator 58 by a technological panel. A consumer preference taste panel, however, showed a slight preference for eating carrots from the high solids selection. The background constituents of carrot flavor appear to play an important role in the perception of sweetness at all levels of soluble solids.

Contributor Notes

Received for publication April 13, 1976. Contribution from the Department of Horticulture, University of Wisconsin, Madison, WI 53706, and the ARS, USDA, North Central Region. Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison, through grant 01898 from the Research Committee of the Graduate School from funds supplied by the Wisconsin Alumni Research Foundation. Part of a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. degree.

Formerly graduate research assistant, Department of Horticulture, University of Wisconsin, now research specialist, Department of Plant Sciences, University of Arizona, Tucson, Arizona, 85721; and Research Geneticist, NCR, ARS, USDA, respectively.

The authors thank Dr. Robert C. Lindsay, Professor of Food Science, University of Wisconsin, Madison, for suggestions and guidance throughout this study. Our gratitude is extended to the panelists and staff of the Sensory Evaluation Laboratory for their cooperation and to Dr. C. E. Peterson, NCR, ARS, USDA, for making available the genetic material.

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