Variety traits

Carrot sugar content

Daucus carota L.

Sugar content is a key indicator of carrot root quality that determines its taste properties and nutritional value. The level of sugar accumulation depends on the genetic traits of the cultivar, growing conditions, and adherence to agronomic practices.

In the reference 85 varieties crop Carrot, where this is mentioned in the description.

To assess carrot sugar content, the refractometric method is used, which is based on determining the refractive index of light in the root juice. Results are expressed in degrees Brix (°Bx), reflecting the percentage of soluble solids. To convert these readings into the mass fraction of total sugar, an empirical coefficient is used, which for 'Nantes' type cultivars ranges from 0.65 to 0.70.

Sugar accumulation occurs primarily in the second half of the growing season due to the translocation of photosynthetic products from the tops to the root. Optimization of this process is achieved through adequate potassium supply, which facilitates the conversion of starch into sugars. At the same time, moisture deficit, sharp temperature fluctuations, and excessive overheating above +25°C trigger fiber accumulation and degradation of taste, making the roots tough.

General information about the subject — on the page Sugar content.

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Varieties of Carrot mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

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Daucus carota L. · Carrot

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