Affiliation:
1. Hungarian University of Agriculture and Life Sciences
Abstract
In industrialised countries, around 670 million tonnes of food are lost every year, much of it still fit for human consumption. Due to the special nutrient management of organic farming, root vegetables have a higher dry matter content and a lower nitrate content, which also affects their shelf-life. The effect of storage under domestic conditions was investigated in our experiments on organic and conventional carrot lots. It was found that packaged organic carrots in a 4°C environment showed the longest shelf life, lowest nitrate content and weight loss during household storage. The results of the experiment may contribute to lower food waste through changes in consumer habits.
Reference15 articles.
1. Carrots and related Apiaceae crops
2. Stolarczyk, J., Janick, J. (2011): Carrot: History and iconography. Chron. Horticult. 51: 13–18.
3. Organic Carrot (Daucus carota L.) Production Has an Advantage over Conventional in Quantity as Well as in Quality
4. Postharvest quality and composition of organically and conventionally produced fruits: A review
5. Corre, W.J., Breimer, T. (1979): Nitrate and nitrite in vegetables. Centre for Agricultural Publishing and Documentation, Wageningen. https://edepot.wur.nl/467045