Variety traits

Dry matter in carrots

Daucus carota L.

An important biochemical indicator of carrot root quality, reflecting their nutritional value, taste characteristics, and suitability for processing and long-term storage.

In the reference 90 varieties crop Carrot, where this is mentioned in the description.

The dry matter content in carrots generally ranges from 10 to 14%. This parameter characterizes the total mass of soluble sugars and other nutritional compounds in the root and directly determines its taste qualities: higher values usually correspond to a pronounced sweet taste.

A high percentage of dry matter is preferred by the processing industry, as it ensures a higher yield of finished products during drying or canning. Furthermore, this indicator affects the shelf life of the roots: low values are often accompanied by excessive wateriness, which reduces resistance to storage diseases.

The accumulation of dry matter in carrots depends on agronomic practices, particularly on the moisture supply regime. Excessive soil moisture, especially during the final stages of vegetation, contributes to a decrease in dry matter concentration, while an optimal balance of nutrients and moisture promotes its increase.

General information about the subject — on the page Dry matter.

Sources8

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.