Investigations on the inheritance of color and carotenoid content in phloem and xylem of carrot roots (Daucus carota L.)

Five genes, including alleles at Y, Y1 and Y2, and the alleles I and IO, have been implicated in conditioning carrot root color. Various combinations of these alleles can condition white, yellow, and orange xylem and phloem color in carrot roots. The recently discovered reduced pigment gene, designated rp, conditions pale orange xylem and phloem and reduces carotenoid content by 92%. To determine if the rp gene is an allele of a previously described locus or a separate locus involved in pigment biosynthesis, we crossed rprp plants to plants with yellow phloem and yellow xylem (yellow/yellow) and to plants with purple phloem and yellow xylem (purple/yellow). We generated BC1 and F2 progenies for evaluation of segregation data. The expected genotype of plants with yellow xylem was yyY2Y2RPRP and the expected genotype of plants carrying rp was yyy2y2rprp. More than 1900 individual plants were evaluated for root color in 38 matings. In F2 progenies resulting from crosses of rprp × yellow/yellow, segregation data from 19 out of 20 families fit expected 12:3:1 (yellow: orange: rprp) or 15:1 (orange: non-orange) ratios (P < 0.001) indicating independence of the rp gene. In addition, 12 out of 16 families of F2 progenies from the cross between purple/yellow plants and rprp plants fit expected 12:3:1 (yellow: orange: rprp) ratios (P < 0.001) for a 2-gene model. These data support the hypothesis that the rp gene is independent and not linked to Y and Y2 genes.

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The genes crucial to carotenoid metabolism under elevated CO2 levels in carrot (Daucus carota L.)

Scientific Reports ◽

10.1038/s41598-021-91522-7 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Hongxia Song ◽

Qiang Lu ◽

Leiping Hou ◽

Meilan Li

Keyword(s):

Molecular Mechanism ◽

Daucus Carota ◽

Carotenoid Biosynthesis ◽

Practical Significance ◽

Carotenoid Content ◽

Rna Seq ◽

Daucus Carota L ◽

Carotenoid Metabolism ◽

Biological Yield ◽

Missed Opportunity

AbstractThe CO2 saturation point can reach as high as 1819 μmol· mol−1 in carrot (Daucus carota L.). In recent years, carrot has been cultivated in out-of-season greenhouses, but the molecular mechanism of CO2 enrichment has been ignored, and this is a missed opportunity to gain a comprehensive understanding of this important process. In this study, it was found that CO2 enrichment increased the aboveground and belowground biomasses and greatly increased the carotenoid contents. Twenty genes related to carotenoids were discovered in 482 differentially expressed genes (DEGs) through RNA sequencing (RNA-Seq.). These genes were involved in either carotenoid biosynthesis or the composition of the photosystem membrane proteins, most of which were upregulated. We suspected that these genes were directly related to quality improvement and increases in biomass under CO2 enrichment in carrot. As such, β-carotene hydroxylase activity in carotenoid metabolism and the expression levels of coded genes were determined and analysed, and the results were consistent with the observed change in carotenoid content. These results illustrate the molecular mechanism by which the increase in carotenoid content after CO2 enrichment leads to the improvement of quality and biological yield. Our findings have important theoretical and practical significance.

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Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot ( Daucus carota L.) juice

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2017.04.026 ◽

2017 ◽

Vol 211 ◽

pp. 15-21 ◽

Cited By ~ 10

Author(s):

Atsushi Yasuda ◽

Eisuke Kuraya ◽

Akiko Touyama ◽

Osamu Higa ◽

Kazuyuki Hokamoto ◽

...

Keyword(s):

Daucus Carota ◽

Carotenoid Content ◽

Daucus Carota L

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440 A Comparative Study on Flavor and Nutritional Attributes of `BetaSweet' Maroon Carrot (Daucus carota L.)

HortScience ◽

10.21273/hortsci.34.3.520c ◽

1999 ◽

Vol 34 (3) ◽

pp. 520C-520 ◽

Cited By ~ 1

Author(s):

Carlos A. Lazcano ◽

L.M. Pike ◽

K.S. Yoo

Keyword(s):

Comparative Study ◽

Daucus Carota ◽

Reducing Sugars ◽

Soluble Solids ◽

Carotenoid Content ◽

Fresh Weight ◽

Daucus Carota L ◽

Significant Difference ◽

Volatile Terpenoids ◽

Low Levels

A new designer carrot, `BetaSweet', with high levels of anthocyanin, betacarotene, and crispy texture was developed by the Vegetable Improvement Center at Texas A&M Univ. The new carrot contained low levels of low-volatile terpenoids, responsible for the harsh flavor in carrots and high levels of reducing sugars. Carotenoid content increased with carrot maturity and stabilize at 120 days after sowing for orange and maroon genotypes; however, the maroon genotype was 35% higher than the orange cultivar. Anthocyanin, a cancer preventive compound and not detected in ordinary orange carrots, is present in `BetaSweet' maroon carrot with 89.8 mg·100 g-1 of fresh weight. High percentage of soluble solids and succulence in the maroon cultivar seemed to contribute to the favored sweetness perception by consumers. A consumer taste panel showed a significant difference between orange and maroon genotype for sweetness, texture, and overall carrot flavor.

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Studies on the inheritance of root color and carotenoid content in red � yellow and red � white crosses of carrot, Daucus carota L.

Euphytica ◽

10.1007/bf00025121 ◽

1980 ◽

Vol 29 (2) ◽

pp. 241-260 ◽

Cited By ~ 7

Author(s):

J. G. Buishand ◽

W. H. Gabelman

Keyword(s):

Daucus Carota ◽

Carotenoid Content ◽

Daucus Carota L

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Effect of different inoculum levels of Meloidogyne incognita, Alternaria dauci and Rhizoctonia solani on the growth, chlorophyll and carotenoid content and disease progression of carrot (Daucus carota L.)

Acta Phytopathologica et Entomologica Hungarica ◽

10.1556/038.54.2019.025 ◽

2019 ◽

Vol 54 (2) ◽

pp. 211-220

Author(s):

L. Ahmad ◽

Z. A. Siddiqui

Keyword(s):

Rhizoctonia Solani ◽

Disease Progression ◽

Daucus Carota ◽

Meloidogyne Incognita ◽

Carotenoid Content ◽

Daucus Carota L ◽

Alternaria Dauci

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DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L)

Media Gizi Pangan ◽

10.32382/mgp.v26i1.993 ◽

2019 ◽

Vol 26 (1) ◽

pp. 1

Author(s):

Suriani Rauf ◽

Manjilala Manjilala ◽

Elvi Kusuma

Keyword(s):

Experimental Study ◽

Daucus Carota ◽

Vegetable Consumption ◽

Negative Impact ◽

Local Foods ◽

Ministry Of Health ◽

Daucus Carota L

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

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