• The Plant Pathology Journal
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• v.22 no.1
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• pp.11-15
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• 2006

Five seed samples of carrot were tested to detect Alternaria spp. by blotter method. A. alternata and A. radicina were detected from all the seed samples as high as $25.8-70.5\%$ and $37.5-63.5\%$, respectively. A. dauci was detected from four seed samples as low as $0.5-7.5\%$. The three Alternaria spp. were detected from the pericarp and the seed coat and endosperm of the carrot seeds but not from the embryo by component plating test. A. alternata and A. radicina were much more detected from the pericarp than the seed coat and endosperm. A. dauci was detected from the pericarp and the seed coat and endosperm at similar rate. The seed sample which was most severely infected with A. radicina showed the lowest rate of germination in the test on top of paper (TP). In the TP test, differences in total infection rate of A. radicina and A. dauci of the seed samples were very closely correlated with those in incidence of seedling rot on the seed samples. However, there was no correlation between infection rate of A. alternata and rate of germination or seedling rot of the seed samples. Soil test for seedling growth revealed that there was no correlation between differences in total infection rate of A. radicina and A. dauci and those in rate of normal seedlings of the seed samples.

• Korean Journal of Organic Agriculture
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• v.24 no.2
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• pp.149-168
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• 2016

Even though Korean consumers have shown the strong preference for environment-friendly agricultural products, the real market of environment-friendly agricultural products may reach a plateau. In order to overcome this problem, researchers should find the more specific consumers' needs, including taste, flavor, shape, and others. and offer some implications to farmers and marketers. The object of this paper is to analyze the determinant factors of Korean consumers about environment-friendly carrot and oriental melon, through survey and fuzzy multi-criteria decision making approach. The results of analyses present that Korean consumers have the unique determinant factors about environment-friendly carrot and oriental melon, which are different from conventional carrot and oriental melon. Korean consumers' experience of the buying of environment-friendly vegetable is also influential in the determinant factors. Findings and implications from this research may be useful to Korean producers and other researchers.

• Journal of Plant Biology
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• v.14 no.2
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• pp.1-6
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• 1971

When germination beds of carrot seeds were treated with either 0.01M or 0.05M concentrations of Ca(NO3)2, CaSO4, MgSO4, K2SO4 and KH2PO4, an acceleration in the germination rate was observed in the groups treated with 0.01M KH2PO4 and 0.05M MgSO4 and 0.05M Ca(NO2)3. In earlier work by the author with acetone a similar result was observed and reported. The pH range in these experiments was maintained between 5.0 and 6.0. It was found that the groups treated with 0.05M K2SO4, 0.05M Ca(NO3)2, 0.05M Ca(NO3)2, 0.05M MgSO4, 0.01M KH2PO4, 0.01M Ca(NO3)2 germinated earlier than the control group. The acceleration of the germintion rate varied with the inorganic compounds used in the following descending order; 0.01M KH2PO4, 0.05M Ca(NO3)2, 0.05M K2SO4, 0.05M CaSO4 and 0.05M KH2PO4. As a result of these expriments, it occurs to the author that in the germination of carrot seeds some inorganic compounds appear to activate the osmotic function of carrot seeds causing acceleration in the germination rate.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.273-280
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• 2016

We investigated the contents of total phenols, anthocyanins, carotenoids and the antioxidant capacity of black carrot, black currant, acaiberry, black raspberry, and blueberry. We also examined the physical and organoleptic characteristics of pudding with added black carrot extract following 7 days of storage. Black carrot and black raspberry had the highest total phenols. Blueberry contained the highest anthocyanins and black currant equaled black carrot in carotenoids. Anti-oxidant capacity measured by 1,1-diphenyl-1,2-picrylhydrazyl and 2,2-azino-bis-3-ethyl-benthiazolin-6-sulfonic acid was highest in black raspberry and black currant followed closely by black carrot. In pudding, redness was increased and blueness decreased by adding black carrot extract, but the trend was partially reversed during 7-day storage due to oxidation of the anthocyanins, which are stable in acid situation. As black carrot extract contents were increased, pH value decreased. The pudding's hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were optimal with 7.5 % black carrot extract. In conclusion, black carrot is moderately rich in anthocyanins and phenolic compounds. In pudding adding 7.5 % black carrot extract was optimal for organoleptic qualities. However, additional studies are needed to develop methods for protecting anthocyanins from breaking-down during storage of back carrot pudding.

• Journal of Plant Biology
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• v.32 no.4
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• pp.215-226
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• 1989

The effects of Ca2+ on polyamines on callose contents of carrot suspension cultured cells were studied. The regeneration process of the cell wall of carrot protoplast observed through the electron microscope. Treatment of the carrot suspension cultured cells with Ca2+ and polyamines resulted in considerable increase on callose contents at 0.1 mM of Ca2+ and polyamines, particulary spermidine. Poly-L-lysine and poly-L-ornithine increased about 30% and 100% of callose contents than that of the control respectively, whereas verapamil and flunarizine markedly decreased the callose contents. These effects of Ca2+ of free ion rather than as Ca2+-calmodulin complex. During the cultivation of the protoplast, the regeneration of the cell wall was somewhat observed on the 4th day, however, it was inhibited by verapamil. These results suggested that the promotive action of Ca2+ and polyamines were manifested in the callose contents and the regeneraton of the cell wall.

• Food Science and Preservation
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• v.7 no.2
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• pp.184-188
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• 2000

This study was conducted to investigate enzymatic maceration of radish, cabbage, soybean sprout and carrot with cell separating enzymes in order to obtain individual cells. We studied the macerating properties of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC on vegetables. Degree of enzymatic maceration was decreasing order of radish, carrot, cabbage and soybean sprout. The degree of enzymatic maceration among macerating enzymes was decreasing order of Macerozyme R-200, Macerozyme R-10 and Sumyzyme MC. The degrees of enzymatic maceration of radish, carrot, soybean sprout and cabbage treated with Macerozyme R-200 for 2hr were 91.0, 80.6, 62.5 and 35.1%, respectively. Total pectin, color and viscosity of carrot macerates increased as the maceration rate increased.

• Research in Plant Disease
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• v.20 no.2
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• pp.129-131
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• 2014

In February 2014, gray mold rotting symptoms were observed in carrots in cold storage at Gangneung, Gangwon province, Korea. The typical symptom of gray mold rot showed abundant blackish gray mycelia and conidia was observed on the infected root. The pathogen was isolated from infected root and cultured on PDA for further fungal morphological observation and confirming its pathogenicity according to Koch's postulates. Results of morphological data, pathogenicity test and rDNA internal transcribed spacer (ITS 1 and 4) sequence showed that the postharvest gray mold rot of carrot was caused by Botyrtis cinerea. This is the first report of postharvest gray mold rot on carrot in Korea.

• The Journal of Korean Academy of Prosthodontics
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• v.25 no.1
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• pp.181-193
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• 1987

Author examined the chewing patterns between the 16 normal subjects and the 10 complete denture wearers with LED mandibular tracking device, and analized the chewing envelope and opening, closing velocity during chewing various test foods-standardized carrot, ham and almond. The results were as follows; 1. The chewing envelope of carrot chewing was greater than that of ham chewing in both groups. 2. The average opening velocity was faster than the average closing velocity in both groups. 3. During chewing carrot or almond, the chewing envelope of dentate stoup was greater than that of denture group, but during chewing ham, there was no statistical difference. 4. During chewing carrot or almond the average opening and closing velocity in dentate group were faster than those of denture group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.430-435
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• 1997

Protopectinases are heterologous group of enzymes that degrades insoluble protopectin which consists of middle lamella between cells of plant tissues. Tissues of potato and carrot could be separated to single cells by addition of protopectinase isolated from Rhizopus sp. Color changes ofthe suspensions treated with protopectinase and mechanically macerated after 2 weeks at 4$^{\circ}C$, were investigated. Color change of the latter was very serious, however, that of the former was insignificant. Furthermore, after heat treatment at 121$^{\circ}C$ for 5min, the constituents of mechanically macerted carrot suspension were separated into two layers, but those of single celled carrot were not. Yields of carrot juices extracted from single celled suspensions and mechanical maceration were 93.6% and 56.0%, respectively. These results support that treatment of protopectinase can increase yield of juices extracted from plant, and manufacture high value-added products in food processing.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.547-553
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• 2002

This study was attempted to enhance the contents of dietary fiber and minerals of cooked rice by adding four different levels of carrot juice in cooking water (0%:A. 10%:B. 20%:C. 30%:D). The degree of gelatinization and retrogradation, sensory evaluation. and in vitro digestion ratio were tested. These results concluded that the rice cooked with 10～20 % of carrot juice in cooking water was quite acceptable. the optimum cooking conditions fur the rice were one hour presoaking time, 160% cooking water to rice ratio. 20 minutes heating time and 10 minutes steamed cooking.