Possibilities of quality evaluation carrot varieties by holistic methods

Abstract

Holistic methods are using in food quality trends. For this need to calculate energy value P there are used electrochemical indicators (redox potential, pH, a specific conductivity). It was assessed which indicator has the greatest impact on the change of carrot energy value P, data was checked statistically. According to the electrochemical research there was found out that energy P of product is higher in spring and inferiority in autumn. It is important that in autumn values varies between 20. 1 and 23. 2. In spring period – from 23. 4 to 28. 9. More valuable are those products which energetic value P and absolute redox potential values are low, and rHo value is high. On storage period this value became lower, in spring it increased. The minimum change of energetic value was indicated in carrots on whole storage period, based on this characteristic we can say that 'Nevis F1' carrots ae the most suitable for human organism. There was conducted primary biocrystalisation method research with different varieties of carrots. It was assessed point numerical values of crystalograms at the level of carrots varieties. The highest scores were evaluated carrots 'Nevis F1' crystalograms. Compared with the examined varieties of carrots, it was estimated the maximum amount of points – 49.8; graphic lowest rate received, 'Newastle F1'