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Due to low yields associated with carrot juice production up to 50% of the raw material remains as pomace which is mainly disposed as feed or manure. However, this pomace contains large amounts of valuable compounds such as carotenoids, dietary fiber (Nocolle et al. 2003), uronic acids and neutral sugars (Stoll et al. 2003). Sometimes the pomace has posed environmental problems, therefore, new technologies are needed to decrease the problem (Alklint 2003). Fruit and vegetable processing units located in congested areas with limited space and inadequate water supply are finding it difficult to manage solid wastes with high BOD. These wastes pose increasing disposal and potential severe pollution problems and represent loss of valuable biomass and nutrients. During commercial juice processing, 30–50% of carrot remains as pomace (Bao and Chang 1994) and up to 50% of the carotene is lost with this pomace (Schieber et al. 2004). Total carotene content of pomace may be up to 2g/kg dry matter depending on processing conditions (Singh et al. 2006). Carrot pomace contains 17 and 31–35% of the total α- and β-carotenes in the fresh unblanched and blanched carrots, respectively (Bao and Chang 1994). Tanska et al. ( 2007) have reported the microelements composition (mg/g) of dried pomace in 3.2±0.08 Na, 18.6±0.10 K, 1.8±0.04 p, 3.0±0.06 Ca, 1.1±0.05 Mg, 4.0±0.07 Cu, 10.8±0.12 Mn, 30.5±0.14 Fe and 29.4±0.16 Zn. Nawirska and Kwasniewska ( 2005) have reported the composition of dietary fiber constituents of carrot pomace (on dry weight basis) as pectin (3.88%), hemi-cellulose (12.3%), cellulose (51.6%) and lignin (32.1%). Hence, by-product of carrot after juice extraction represent promising sources of compounds with bioactive properties that could be explored in the development of food ingredients and dietary supplements (Moure et al. 2001; Schieber et al. 2001). Value addition to the waste helps to curtail the price of main product thus a direct benefit to the processors and consumers. Dehydration of carrot shreds with or without extracting juice during the main growing season could be one of the alternatives to make carrot products available throughout the year. Upadhyay A, Sharma HK, Sarkar BC. Characterization and dehydration kinetics of carrot pomace. Agric Eng Int. 2008; 10:1–9. [ Google Scholar] Dixon RA, Paiva NL. Stress induced phenolpropanoid metabolism. Plant Cell. 1995; 7:1085–1097. [ PMC free article] [ PubMed] [ Google Scholar] Carrots benefit from strongly scented companion plants. The pungent odour of onions, leeks and chives help repel the carrot root fly, [40] and other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage. [46] Carrots thrive in the presence of caraway, coriander, chamomile, marigold and Swan River daisy. [40] They can also be good companions for other plants; if left to flower, the carrot, like any umbellifer, attracts predatory wasps that kill many garden pests. [47] Cultivars Carrot seeds Seeds of Daucus carota subsp. maximus – MHNT

The word is first recorded in English around 1530 and was borrowed from the Middle French carotte, [8] itself from the Late Latin carōta, from the ancient Greek καρωτόν ( karōtón), originally from the Proto-Indo-European root *ker- ('horn'), due to its horn-like shape. In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips: the two were collectively called moru or more (from Proto-Indo-European *mork- 'edible root', cf. German Möhre or Russian морковь ( morkov)). [ citation needed] Suvarnakuta P, Devahastin MS, Arun S. Drying kinetics and β-carotene degradation in carrot undergoing different drying processes. J Food Sci. 2005; 70:520–526. [ Google Scholar]A powerful antioxidant, vitamin C can protect cells from the damaging effects of free radicals which are harmful by-products of digestion or foreign substances in the atmosphere. Inside the body it changes form to a negatively charged compound called ascorbate which helps to protect nerve cells and improves psychological function. It has been known as the antioxidant’s antioxidant because it functions to protect vitamin E from oxidation too, another vitamin that interacts with free radicals to prevent cell damage. Vitamin C strongly enhances the absorption of iron - when they are consumed and digested together, vitamin C combines with the iron to form a compound that is more easily absorbed. Crucial to the overall health of the body in its efforts to fight off infections – both bacterial and viral – white blood cells contain 20 times the amount of vitamin C than other cells and require constant replenishment to keep the immune system working to its optimum capacity, especially during and after intense physical exercise. Whilst highly concentrated in citrus fruits, other rich sources of vitamin C are acerola cherries, leafy green vegetables, red peppers and potatoes. It is also rich in many B-complex groups of vitamins. They include folic acid, vitamin B-6 (pyridoxine), Thiamin, pantothenic acid, etc In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. [67] Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney. [68] Bourne MC. Effect of blanch temperature on kinetics of thermal softening in carrots and green pea. J Food Sci. 1987; 52:667–668. [ Google Scholar] Linnaeus later used the word as a scientific name for the genus Pastinaca, which includes parsnips.