Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L)
The effects of cultivar (n = 4), root weight (n = 4), storage (S months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance
