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germination, carrot seedlings show a distinct demarcation between the taproot and the stem. The latter is thicker and lacks lateral roots. At the upper end of the stem is the seed leaf. The first true leaf appears about 10–15 days after germination. Subsequent leaves, produced from the stem nodes, are alternating (with a single leaf attached to a node, and the leaves growing in alternate directions) and compound, and arranged in a spiral. The leaf blades are pinnate. As the plant grows, the bases of the seed leaves are pushed apart. The stem, located just above the ground, is compressed and the internodes are not distinct. When the seed stalk elongates, the tip of the stem narrows and becomes pointed, extends upward, and becomes a highly branched inflorescence. The stems grow to 60–200 cm (20–80 in) tall.
Carrot T
he carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist.
It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips.
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Etymology The word is first recorded in English around 1530 and was borrowed from Middle French carotte,[1] itself from Late Latin carōta, from Greek καρωτόν karōton, originally from the Indo-European root *ker(horn), due to its horn-like shape). History The wild ancestors of the carrot are likely to have come from Persia (regions of which are now Iran and Afghanistan), which remain the centre of diversity of Daucus
Chemistry Polyacetylenes can be found in Apiaceae vegetables like carrots where they show cytotoxic activities. [16][17] Falcarinol and falcarindiol (cis-heptadeca-1,9-diene-4,6diyne-3,8-diol)[18] are such compounds. This latter compound shows antifungal activity towards Mycocentrospora acerina and Cladosporium cladosporioides.[18] Falcarindiol is the main compound responsible for bitterness in carrots. Nutrition The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.[22] α- and β-carotenes are partly metabolized into vitamin A,[23][24] providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table).
carota, the wild carrot. A naturally occurring subspecies of the wild carrot, Daucus carota subsp. sativus, has been selectively bred over the centuries to reduce bitterness, increase sweetness and minimise the woody core. This has produced the familiar garden vegetable. Description Daucus carota is a biennial plant that grows a rosette of leaves in the spring and summer, while building up the stout taproot that stores large amounts of sugars for the plant to flower in the second year. Soon after
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Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (right table). Methods of consumption and uses Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[28] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A wellknown dish is carrots julienne.[29] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. The greens are edible as a leaf vegetable, but are only occasionally eaten by humans;[31] some sources suggest that the greens contain toxic alkaloids.[32][33] When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads.[31] Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.[34] Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants. [35]
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In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.[36] Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.[37] Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.[38] Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.
Companion plant Carrots are useful companion plants for gardeners. The pungent odour of onions, leeks and chives help repel the carrot root fly,[40] and other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage.[41] Carrots thrive in the presence of caraway, coriander, chamomile, marigold and Swan River daisy. Cultivation Carrots are grown from seed and take around four months to mature. They grow best in full sun but tolerate some shade.[43] The optimum growth temperature is between 16 and 21 °C (61 and 70 °F). [44] The ideal soil is deep, loose and well-drained, sandy or loamy and with a pH of 6.3 to 6.8.[40] Fertiliser should be applied according to soil type and the crop requires low levels of nitrogen, moderate phosphate
and high potash. Rich soils should be avoided, as these will cause the roots to become hairy and misshapen.[45] Irrigation should be applied when needed to keep the soil moist and the crop should be thinned as necessary and kept weed free.Cultivars Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots.[50] A number of novelty cultivars have been bred for particular characteristics. The city of Holtville, California, promotes itself as "Carrot Capital of the World", and holds an annual festival devoted entirely to the carrot.[51] "Eastern" (a European and American continent reference) carrots were domesticated in Persia (probably in the lands of modern-day Iran and Afghanistan within West Asia) during the 10th century, or possibly earlier. Specimens of the "eastern" carrot that survive to the present day are commonly purple or yellow, and often have branched roots. The purple colour common in these carrots comes from anthocyanin pigments. Storage Carrots can be stored for several months in the refrigerator or over winter in a moist, cool place. For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil. A temperature range of 32 to 40 °F (0 to 5 °C) is best.
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