Project description

The overall objective of the project is to comprehensively describe and improve the quality of organic carrots as fresh product and processed as carrot juice. We will investigate the impact of variety, growing location and juice processing method on the quality of the final product. A wide range of test methods will be used to describe and evaluate quality. A further aim of the project is to further develop the imaging method copper chloride crystallisation. We will use this method to investigate food quality. We will also use marker substances (pectin)to investigate the mechanism of action.

For consumers of organic products, good taste, well-being, and health effects are important purchasing motives (Ökobarometer 2017). The project considers the quality criteria demanded by consumers by applying various complementary research methods. Classical ingredient analyses will be used to determine the ingredients and flavourings in carrots. Sensory investigations by trained panels will provide information on the taste. Possible correlations to the ingredients contained in the carrots might be derived based on the tastings. Statements on "holistic quality" will be presented based on the results of the image-creating method of copper chloride crystallisation. The EmpathicFoodTests (Geier et al., 2016) addresses the well-being of consumers by asking about food-induced emotions.

The project focuses on optimising the quality of carrot juices by testing different varieties and processing intensities. We will test organically bred open pollinated varieties of carrots in comparison to a conventional reference variety in trials at two different places for two years. In parallel, the varieties will be grown on an organically certified farm for the purpose of industrial processing. The participating commercial partner will process all varieties into juice using two different intensive pressing methods. Extensive quality tests will be carried out on fresh carrots from trial and practical cultivation as well as on juice samples of the different varieties and processing methods.

Based on these results, we will not only characterise carrot varieties but also investigate the genotype-environment-interaction. The possible impact of the variety as well as the processing intensity on the resulting juice quality can thus be worked out. The close cooperation with practice and commercial partners guarantees that the jointly gained knowledge can be directly used by the companies to further develop the product quality of organic carrot juices. In addition, the results and the recommendations derived will be made accessible for research and practitioners through publications and events (e.g. BioFach Messe, Wissenschaftstagung). This project will help to improve the quality of organic carrot products and promote organic farming as well as the organic food industry in Germany through increasing demand for organic food.