ABSTRACT
The high provitamin a content and related orange color have done much to increase the popularity of carrots as a raw and processed food. Carrots are manufactured into a wide variety of products, including canned, frozen, dehydrated soups, baby foods, and mixed vegetables. The raw roots store well and withstand the rigors of harvesting and handling. Cross-sectional shape varies from circular to oval, and varietal length may be long or short. Shape is primarily a varietal characteristic but can be affected by environmental conditions. Large roots are preferred for dehydration, while very small roots are used in fancy, gourmet packs. Bright orange color is desired. White and red or maroon types are known but are considered oddities by the trade. Uniform external and internal core color is required for optimum quality. The carotene pigments are responsible for the orange color and also are the source of vitamin A.
