During the summer 1988 and 1989, surveys were conducted on the muck soils, South of Montreal to estimate the prevalence and incidence of the carrot diseases. Cercospora blight was the most prevalent disease; 91% and 96% of the fields and 99% and 92% of the plants sampled were diseased in 1988 and 1989, respectively. In decreasing order of occurrence the diseases present were: Crown gall, Alternaria blight, Root Knot, Sclerotinia rot and Aster yellows. / Greenhouse and field studies were carried out to evaluate partial resistance to Cercospora blight in 111 carrot cultivars based on the mean incubation period (MIP), the proportion of leaf area diseased (PLAD), and the sporulation / mm$ sp2$ lesion area (SPO). Significant differences among varieties were observed for all the parameters studied under greenhouse conditions and a significant negative correlation was found between PLAD and MIP (r = $-$0.29). Resistance equivalents were calculated for the PLAD, as proportions of the cultivar Dagger, so that they could be incorporated in a fundamental forecast model.

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This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water for 7 to 8 minutes. Internal temperature of the cooked samples verified a uniform cooking process. Moisture and NDF were determined in both raw and cooked samples. A texture reading, determined by shear force, was also done on the cooked samples. The resulting NDF residues from the raw and cooked samples were used to compare water-absorbing capacity and ash content. In terms of 100 g dry weight, NDF decreased in cooked cauliflower from 19.13 to 17.22 g (p< 0.05) and increased in cooked carrots from 9.47 to 10.54 g (p<0.05). The exact opposite was observed for water-absorbing capacity. It increased in cooked cauliflower and decreased in cooked carrots. Ash content showed large variations but a general increase in both vegetables after cooking. No positive relationship was found between texture and NDF in the cooked vegetables. These observations confirm the complex nature of dietary fiber. Results suggest that although cooking affected the NDF in selected vegetables, the quantity of the change was not large enough to alter dietary fiber's physiological effect in the body. / Graduation date: 1981

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Revised; Originally published: 2009 / 2 pp. / The publication discusses water use in carrot production in Arizona.

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