RESEARCH REPORTS FROM INSTITUTE FOR AGRO-MICROBIOLOGY, Vol. 8, 2004 p.55-60
Copyright © Institute for Agro-Microbiology. All Rights Reserved.

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4.Effects of CO3, Cl and SO4 Ions on Parameters of Sensory Evaluations of Carrots (Daucus carota L.)

Shoji Nakagawa1, Kiyoko Yoshida2, Tomotaka Yoshimoto1(1 Institute for Agro-Microbiology 2 Kagawa Nutr. Univ.)

Sensory evaluation test were conducted on raw carrots which were grown using fertilizers containing CO3, Cl or SO4 ions. When carrot plants were grown under relatively wet soil conditions (6.2kPa), SO4-treated carrots were preferred over CO3- or Cl-treated carrots. There was a significant positive Spearman’s rank correlation between “preference” and “sweetness”, which suggested that SO4-treated carrots were preferred because of their strong sense of sweetness. However, the more intense sweetness in SO4-treated carrots could not be explained by their sugar, organic acid, amino acid or ortophosphoric acid contents.

Keywords: carbonic acid, carrot, chlorine, sensory evaluation, sulfuric acid