| Abstract [eng] |
Carrot (Daucus carota L.) is a susceptible plant whose quality and yield are strongly influenced by intensive soil degradation due to the rapidly growing demand for horticultural crops. In addition, pathogenic fungi, which can infect the plant during growth, harvest, and storage, inevitably have a negative impact. Carrot yield losses due to the spread of infections during storage can be as high as 50 %. Alternaria, Sclerotinia, Rhizoctonia, and Botrytis spp. are economically important pathogens that cause carrot black, gray and white rot and rhizoctoniosis. Chemical fungicides are often used to protect plants from pathogenic fungi, but recently, their use has been gradually decreasing due to the negative impact on nature and human health. This study was carried out to find out the effect of plant extracts on the morbidity of carrot roots during storage and to evaluate the influence of plant extracts on the quality indicators of carrot roots. Three plant substances were used for biological control: thyme essential oil (100 μL/L), thyme-hyssop extract (100 mL/L), and clove-laurel extract (11 mL/L). In the seventh week of evaluation, thyme essential oil and thyme-hyssop extract were found to significantly reduce the occurrence of infections causing weight loss in carrot roots. To assess the influence of plant substances on qualitative indicators, colour and texture analysis, biochemical analyses such as the determination of sugars, ascorbic acid, carotenoids, dry matter, total phenolic content, and determination of antioxidant activity were carried out. The use of plant substances was found to have little effect on changes in the colour and texture of carrot roots. Still, thyme essential oil and extracts of thyme-hyssop and clove-laurel reduced the total sugar concentration in carrot roots, while thyme essential oil increased ascorbic acid concentration. The studied plant extracts and essential oil increased the concentration of carotenoids and dry matter, antioxidant activity, and total phenolic content in carrot roots. The study showed that plant extracts and essential oil can become an effective tool for extending the shelf-life and ensuring the high quality of carrot roots during storage. |
