Banga, O.

Name not available

Effect of some environmental factors on the carotene content of carrots

Wageningen Yield 

Reprint from: 
Pharmaceutisch Weekblad — 2 November 1957 — Vol. 92 — page 796—805 
EFFECT OF SOME ENVIRONMENTAL FACTORS ON THE 
CAROTENE CONTENT OF CARROTS 
by 
O. BANGA, Wageningen 
Introduction 
The orange colour of our so-called red carrots is caused by 
carotenoids. In well coloured roots they are composed for 5—10 
per cent of xanthophyll and for 90—95 per cent of carotenes. In 
hardly coloured very young roots there is of course very little 
pigment; in this very young stage there are proportionally less caro-
tenes. 
So far we have mostly only determined the total carotenoids 
(t.c.) as thus far this was sufficient for our physiological investiga-
tions. Nevertheless we often speak of carotene content when we 
mean total carotenoids. 
Different varieties of orange carrots may differ in t.c.-con-
tent : 6—12 mg/10 g of dry matter is relatively common; 15 mg is 
rather high; but there are some so-called high-carotene selections 
with twice as much or more. The pigment is not evenly distributed 
over the root. In the cortex the concentration is higher than in the 
core, and in both the concentration decreases from the upper third 
part of the root downwards to the tip. 
For a short review of literature and references till 1951 see 
G o o d w i n (8). I will restrict myself to the formulation of the 
following thesis and its argumentation, for the greater part based 
on our own experiments (1, 2, 3). *) 
The ripening equilibrium of the root is the central mechanism 
through which the environmental factors influence its carotene con-
tent, carotene production in the root being a consequence of ri-
pening. 
Ripening equilibrium of a carrot root 
The root of a carrot starts as a common tap root. This is its 
primary vegetative development. After having made a certain amount 
of growth it is more and more thickening and changing into a reserve 
food organ. It then enters a second stage of its vegetative develop-
ment, the stage of ripening. The primary vegetative growth of the 
root as a whole then decreases, but locally, at the tip, it may proceed 
more or less intensely. So the tip of the root may be thin and un-
ripe, while the other parts are riper the higher one comes till about 
1/3 of the length from the top. 
*) In these experiments Mr. J. W. de B r u y n , phytochemist, was respon-
sible for the chemical side of the work, and Mr. L. S m e e t s, physiologist, for 
phytotron conditions. 
With the exception of the very young stage both activities occur 
at the same time in every growing root, but not always in the same 
measure. They form an equilibrium that can be shifted more to the 
left or more to the right. The equilibrium may be written as follows: 
(1) ... primary vegetative growth ^ root thickening (ripening). 
Conditions which favour root thickening or suppress the primary 
vegetative growth will cause the equilibrium to shift to the right, 
turn an unripe root into a ripe one and increase the t.c. content. 
Conditions which favour primary vegetative growth or suppress 
root thickening will cause the equilibrium to shift to the left, and 
create a situation in the root in which only little carotene is being 
produced. Under these conditions an unripe root will remain unripe. 
If a part of the root had ripened before, the ripened part will remain 
so, but the new growth will develop in an unripe condition. 
F a c t o r 1, t h e s i z e of t h e r o o t . 
In a growing root its t.c. content increases in proportion to its 
size till a kind of maximal t.c.-content has been reached. After this 
a root may further increase in size without a further increase of 
r.c.-content. This phenomenon as such has been stated by several 
authors (4, 5, 7, 10, 11). And we have to consider now if it can be 
seen as a ripening-phenomenon. 
If we take taste and appearance of the root as criteria there is 
nothing contradicting this. The oldest and thickest parts of the 
root are also the most coloured. As long as the tip grows it remains 
relatively thin and bleak; as soon as it starts swelling it also starts 
colouring. 
The maximal r.c.-content that is reached by a carrot during its 
growing season is not the same every year. In a period of seven 
years B o o t h and D a r k found it fluctuating between about 80 
per cent and about 120 per cent of its average during these seven 
years. This fluctuation is not amazing, for the final ripening con-
dition of carrots at their harvest time may also be quite different 
in different years. 
According to the situation of the equilibrium mentioned above 
during the growth of the carrots, there are two possibilities: 
a. A larger or a smaller part of the root can still be unripe. 
b. The degree of ripeness of the most ripened tissue in the carrot 
might also vary. 
Possibility a is real, as can be seen very often, but little can be 
said as yet of possibility b. Therefore, it is not yet quite clear what 
determines the height of the maximum. But, in relation to the study 
of the factors that will be discussed next, the proportion of r.c.-
content to root size before the maximum has been reached is very 
important. 
W e have found that we have most reliable results if we calculate 
the r.c.-content as mg/10 g of dry matter, and if we take for the 
root size the root weight in grammes of dry matter ( = dry root 
weight). This cuts out the fluctuations caused by differences in 
moisture content. 
One can get a good idea of differences in the r.c.-content of dif-
ferent groups of carrots if t.c.-content, percentage of dry matter and 
root weight are determined in a series of successive harvests. The 
average £.c.-content of each harvest is plotted against the average 
dry root weight. By connecting the points of the successive har-
vests of each treatment, one can compare the trend of the curves 
for the different treatments. In this way it is possible to take care 
of the dry root weight reached. Otherwise the t.c. values are not 
comparable. As this method has not been used in the earlier investi-
gations on the influence of environmental factors on the t.c.-con-
tent, most earlier results are not very instructive and often contra-
dictive. 
F a c t o r 2, t h e t e m p e r a t u r e . 
It has often been stated that in cool conditions the roots are very 
often less coloured than when grown in warm conditions (4, 5, 9) . 
Definite proof of the influence of temperature however was not 
furnished because the size of the roots was not taken into account. 
Moreover the observations were not always made in such condi-
tions that one could be reasonably sure that there were no varying 
factors other than temperature. 
W e have made our experiments in a phytotron, so that tempera-
ture could be made the only varying factor. And by using the 
method described we could take into account the dry weights of 
the roots of the different treatments (2). 
W e have compared two temperatures: 8° C and 18° C. 
For the results see figures 1 and 2. 
It appears: 
a. At both temperatures growth and carotene production have 
taken place. 
b. After the roots have developed to a sufficient degree, the t.c.~ 
content at 8° C is, at a certain dry root weight, considerably 
lower than that at 18° C. At the same time the root at 8° C is 
longer and more pointed than at 18° C; it has more the shape of 
an unripe root. 
When growing at 8° C the equilibrium ( 1 ) lays more shifted to 
the left than when growing at 18° C. At 8° C the roots grew, but 
they remained in an unripe condition; consequently their f.c.-con-
tent remained lower. At 18° C ripening started earlier, thereby 
suppressing the primary vegetative growth to a certain degree; the 
roots remained shorter; their f.c.-content soon reached a high level. 
F a c t o r 3, t h e s p a c e a v a i l a b l e f o r g r o w t h . 
If the individual plants have much space for growth, the primary 
vegetative development remains predominating for a longer time 
than if little space is available. In the latter case root thickening 
(ripening) takes the upperhand, as the primary vegetative growth 
is more or less blocked. 
In the first place wider planting distances may provide more space 
for growth. 
TOTAL CAROTENOIPS 
MG/10 GRAMS OF DRV MATTER 
10 
AMSTERDAM FORCING 
13° MEAUX 
_ i _ 
1.0 2,0 3.0 4.0 5.0 
A V E R A G E ROOT WEIGHT 
I N GRAMS OF DRV MATTER 
Fig. 1 
Course of the total carotenoid content of four carrot varieties at 18° C and 8° C. 
In each of three experiments (October-sowing, January-sowing, 
and July-sowing) a selection of the variety "Amsterdam Forcing" 
was grown at three planting distances (very narrow: 5 cm x very 
close; normal: 13 x 1,5 cm; and very wide: 20 x 10 cm). The tem-
perature conditions of the three experiments were different. The 
plants from the October-sowing developed during January-May. 
The first three of these months were cold, the last two cool. The 
18° C 
harv. I, II, IV 
Amsterdam 
Forcing 
8 ° C 
harv. II, IV, V 
18° C 
harv. I, III, V 
Chantenay 
Long Type 
8 ° C 
harv. II, III, V 
18° C 
harv. I, IV, V 
M eaux 
8 ° C 
harv. II, IV, V 
18° C 
harv. I, II, IV 
Berlikumer 
Bievma 
8 ° C 
harv. II, III, V 
!f/H»)fip"ffp^! 
NlWffilflfW? 
I 1 7 : » ' 
":': ii V :• '•• V * ' "• \'- '<$ : 'J ',' ,i '•: 
Fig. 2 
Root shape of four carrot varieties in successive harvests at 18° and 8° C. Out of 
five successive harvests at each temperature three with about comparable root 
weights at the two temperatures were selected for representation above. 
plants from the January-sowing had cool weather during April and 
May, and favourable conditions during June and July. 
The plants from the July-sowing had a favourable temperature 
for growth during their whole growing period. 
For the results see figures 3 and 4. 
October sowing 
TOTAL CARCINOIDS 
MG/IO SRAM 6 O F DRy MATTER 
1 2 3 4 5 6 
AVERAGE R0OTWEI6HT 
IN GRAMS OF DRV MATTER 
January sowing 
TOTAL CAR0T6NOIDS 
MG/IO GRAMS OF PRY MATTER 
6 7 8 9 10 II 12 15 
AVERAGE ROOTWEIGHT 
IN GRAMS OF DRV MATTER 
TOTAL CAROTENOIDS 
M6/I0&RAM6 OF DRV MATTER 
9 
July sowing 
AVERAGE ROOTWEIGHT 
. IN GRAMS OF DRY MATTER 
Fig. 3 
Course of the total carotenoid content of Am-
sterdam forcing at three different planting 
distances. 
1 = very narrow, 
2 = normal, 
3 = very wide 
It appears: 
a. At all treatments growth and carotene production have taken 
place. 
Oct. sowing Jan. sowing July sowing 
Very narrow 
Normal 
Very wide 
, f 
11 M M 
Fig. 4 
Shape of Amsterdam Forcing as influenced by planting distances and tem-
perature (different times of sowing). 
b. At a certain dry root weight the t.c.-content was lower and the 
root shape was more unripe at a wider planting distance than at 
a narrower one. 
c. The differences were largest in the experiments where the tem-
perature during growth was lowest. 
In the second place a deeper soil water table may provide more 
space for growth. 
The same selection of „Amsterdam Forcing" was grown at 17° C 
in a series of pots with water tables at 17 cm or at 50 cm. 
For the results see figure 5. 
It appears that at a certain dry root weight the f.c.-content at a 
water table of 17 cm was higher than that at a water table of 
50 cm. 
F a c t o r 4, t h e s o i l m o i s t u r e c o n t e n t . 
W e ourselves did not study this factor. W . C. B a r n e s s (4) 
has grown Chantenay carrots in pots with soil moisture contents of 
t.C. 
(MG/IOG OF DRY MATTER) 
8 
O.I 0.2 0.3 0.4 O.S 0.6 0.7 O.B 0.9 I.O II 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 
AVERAGE DRY ROOT WEIHGTfG) 
Fig. 5 
Course of the total carotenoid content in roots of Amsterdam Forcing at 17° C 
at two soil water tables. (17 and 50 cm). 
tr. 
(MG./lOG.OF DRY MATTER) 
I 2 3 4 5 6 7 Ö 9 I O I I I 2 
AVERAGE DRY ROOT WEIGHT(G) 
Fig. 6 
Total carotenoids in roots of the variety Chantenay after having grown for a 
same period at three temperatures and at each temperature at three soil moisture 
contents (s.m.c). 
Calculated from data produced by Barness (4). 
18 per cent, 26 percent and 34 per cent, at temperatures of 10-16° C, 
16-21° C and 21-27° C. So there were 9 treatments; for each treat-
ment 10 pots were used. All pots were sown on November 13, 1932, 
and harvested on April 11-13, 1933, From the data collected and pu-
blished by B a r n l e s s I could take the f.c.-contents as mg/10 g 
of dry matter and calculate the dry root weights on April 11-13. 
They are shown in fig. 6. 
All points together do not show any regular connection. But 
taking the three soil moisture groups separately, it appears that the 
three temperature points in each of the groups of 26 and 34 per 
cent soil moisture are situated on a straight line. Within the group 
of 18 per cent soil moisture the points of 10-16° C and 16-21° C are 
quite near to each other. In this case the line has been drawn 
through an imaginary point between these two points. 
It can be seen that: 
a. At all treatments growth and carotene production have taken 
place. 
b. The lower the soil moisture content, the smaller the roots have 
grown. 
c. At a certain dry root weight the i.e.-content was higher the 
lower the soil moisture content was. 
Evidently the soil moisture content has influenced the primary 
vegetative growth of the roots. 
Taking the 26 per cent moisture line as the normal one, less water 
in the soil (18 per cent) reduced the primary vegetative growth. 
This caused the equilibrium ( 1 ) to shift to the right, with the con-
sequence of an early colouring. More water in the soil (34 per cent) 
favoured the predomination of the primary vegetative growth for a 
longer time. This caused the ripening equilibrium to shift to the 
left, with the consequence of a later colouring. 
As for the influence of the temperature, it seems that we must 
conclude from fig. 6 that in the range from 10—16° C till 21—27° C 
(or expressed in average temperatures from 14° till 24° C) no 
shifting of the ripening equilibrium has occurred. Otherwise the three 
temperature points would not have been situated on a straight line. 
Summary 
1. The following thesis has been forwarded: The ripening equili-
brium of the root is the central mechanism through which the 
environmental factors influence its carotene content, carotene 
production in the root being a consequence of ripening. 
2. The ripening equilibrium of the root can be written as follows: 
primary vegetative growth ^ t foot thickening (ripening). 
In a growing root both activities as a rule occur at the same time, 
but not always equally. The influence of environmental factors 
consists in stimulating or suppressing one of the components of 
the equilibrium, thus causing the equilibrium to shift to the left 
or to the right. 
10 
3. The influence of the factors root size, temperature, space avail-
able for growth, and soil moisture content has been shown. The 
way they act seems to be in accordance with the thesis men-
tioned above. 
References 
1. B a n g a, O. and J. W . d e B r u y n. Selection of carrots for carotene 
content. 
Euphytica 3 (1954), 2 0 3 - 2 1 1 . 
2. B a n g a, O., J. W . d e B r u y n and L. S m e e t s. Selection of carrots for 
carotene content. II. Sub-normal content al low temperature. 
Euphytica 4 (1955), 183—188. 
3. B a n g a, O. and J. W . de B r u y n. Selection, of carrots for carotene content. 
III. Planting distances and ripening equilibrium of the roots. 
Euphytica 5 (1956), 8 7 - 9 3 . 
4. B a r n e s s, W . C. Effects of some environmental factors on growth and 
colour of carrots. 
Cornell Un. Agv. Exp. Sta. Memoir 186 (1936), 1—36. 
5. B o o t h, V. H. and S.O.S. Dark. The influence of environment and maturity 
on total carotenoids in carrots. 
ƒ. of Agr. Sei. 39 (1949), 226-236 . 
6. B r e m e r , A. H. Temperatur og plantevekst. III. Gulrot. 
Meldinger fra Norges Landbrukshogskole 11 (1931), 55—100. 
7. B r o w n, G. B. The effect of maturity and storage on the carotene content 
of carrot varieties. 
Proc. Am. Soc. of Hort Sei. 50 (1947), 347. 
8. G o o d w i n, T. W . The comparative biochemistry of the carotenoids. 
London, Chapman & Hall Ltd., 1952. 
9. H a n s e n, E. Variations of the carotene content of carrots. 
Proc. Am. Soc. of Hort. Sei. 46 (1945), 355—358. 
10. L a m p r e c h t , H. and V. S v e n s s o n. The carotene content of carrots 
and its relation to various factors. 
Agr. Hort. Genet. 8 (1950), 7 4 - 1 0 8 . 
11. W e r n e r , H. O. Dry matter, sugar and carotene content of morphological 
portions of carrots through the growing and storage season. 
Proc. Am. Soc. of Hort. Sei. 38 (1941), 267 -272 . 


Effect of some environmental factors on the carotene content of carrots

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