American-Eurasian J. Agric. & Environ. Sci., 9 (6): 610-613, 2010 ISSN 1818-6769 © IDOSI Publications, 2010 Corresponding Author: Dr. Majid Rashidi, Department of Agriculture, Shahre-rey Branch, Islamic Azad University, Tehran, Iran. 610 Prediction of Carrot Water Content Based on Carrot Total Soluble Solids Majid Rashidi and Fereydoun Keshavarzpour Department of Agriculture, Shahre-Rey Branch, Islamic Azad University, Tehran, Iran Abstract: Carrot water content (WC) is frequently determined using time consuming laboratory tests, but it may be more appropriate to develop a model which uses a determined quality characteristic. In this study, one linear regression model for predicting carrot WC based on carrot total soluble solids (TSS) was suggested. Paired samples t-test results indicated that the difference between the WC values predicted by model and measured by laboratory tests were not statistically significant and in order to predict carrot WC based on carrot TSS the linear regression model WC = 111.73 - 2.86 TSS with R = 0.86 can be utilized. 2 Key words: Carrot Prediction Modeling Water content Total soluble solids INTRODUCTION MATERIALS AND METHODS Carrot (Daucus carota L.) is an important vegetable Plant Materials: Carrots (cv. Nantes) were purchased because of its large yield per unit area throughout the from a local market in Karaj, Iran. They were visually world and its increasing importance as human food [1]. inspected for freedom of defects and blemishes. It belongs to the family Umbelliferae. The carrot is Carrots were then washed with tap water and treated for believed to have originated in Asia and now under the prevention of development of decay by dipping for 20 cultivation in many countries [2]. It is orange-yellow in min at 20°C in 0.5 g L aqueous solution of iprodione and color, which adds attractiveness to foods on a plate then air dried for approximately 1 h. After that, they were and makes it rich in carotene, a precursor of vitamin A. transferred to the laboratory and held at 5±1°C and 90±5% It contains abundant amounts of nutrients such as relative humidity until laboratory tests. protein, carbohydrate, fiber, vitamin A, potassium, sodium, thiamine and riboflavin [1-4] and is also high in Experimental Procedure: In order to obtain required data sugar [5]. It is consumed fresh or cooked, either alone or for determining linear regression model, two quality with other vegetables, in the preparation of soups, stews, characteristics of carrot, i.e. total soluble solids and water curries and pies. Fresh grated roots are used in salads and content of seventy-five randomly selected carrots were tender roots are pickled [6]. Its use increases resistance measured using laboratory tests (Table 1). Also, in order against the blood and eye diseases [2]. to verify linear regression model by comparing its results Fruits and vegetables contain large quantities of with those of the laboratory tests, ten carrots were taken water in proportion to their weight. Vegetables at random. Once more, total soluble solids and water contain generally 90-96% water while for fruits content of them were determined using laboratory tests normal water content is between 80 and 90% [7]. (Table 2). Water content has important effects on the storage period length of fruits and vegetables [8-10]. It also exerts Total Soluble Solids (TSS): The TSS of carrots was a profound influence on the quality characteristics of measured using an ATC-1E hand-held refractometer fruits and vegetables [6,7,11]. Therefore, the present (ATAGO, Japan) at temperature of 20°C. investigation was undertaken to develop a model for predicting carrot water content based on carrot total Water Content (WC): The WC of carrots was determined soluble solids. using the equation 1: 1