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Modern commercial carrot varieties are orange, but they were arrived at by careful selection from a varied ancestral gene pool in which yellow and purple colours were common. More recently a series of large-rooted varieties were developed for dicing. They had a deeper orange colour that was particularly evenly spread across the core and flesh of the roots. Colour may not be so important where the product is chopped or otherwise prepared. White cabbage for retail sale needs to have bright colour and fresh appearance.
IDF, (1995) In Consumption Statistics for Milk and Milk Products 1993, Doc. No. 301, International Dairy Federation, Brussels, Belgium, pp. 4–6. INSTITUTE OF FOOD SCIENCE & TECHNOLOGY (UK), (1990) Guidelines for the handling of chilled foods, 2nd edn, IFST, London. JOLLY D, SCHULTZ H, DIAZ-KNAUF D and JOHAL J, (1989) ‘Organic foods: consumer attitudes and use’, Food Technology, 1989 November 60–6. RODOLFO M N, F R, LIPINSKI D and SAVUR N, (1998) ‘Consumers’ use of nutritional labels while food shopping and at home’, Journal of Consumer Affairs, 1998 32 (1) 106–120.
EC QUALITY STANDARDS FOR HORTICULTURAL PRODUCE: FRESH VEGETABLES, MAFF Publications, London (PB05201) 1996. BEDFORD L V, ‘Dry matter and pungency tests on British grown onions’, J. natn. Inst. Agric. , (1984) 16 581–91. STANLEY R and JEWELL S, ‘The influence of source and rate of potassium fertiliser on the quality of potatoes for French fry production’, Potato Research, 1989 32 439–46. SCHONHOF I, KRUMBEIN A, SCHREINER M and GUTEZEIT B, ‘Bioactive substances in cruciferous products, Agri-food Quality I: Quality Management of Fruits and Vegetables, Royal Society of Chemists, 1999.