It is often compared to coral and tangerine tones. Most of the carrot color coincides with the classic orange. Its distinctive feature is an increase in red and a decrease in yellow tones.
So how does it affect people, what shades does it combine with? How is it applied to clothing? Who is it suitable for? How to wear it?
Carrot color: general meaning
So, in more detail. Carrot color is one of several shades available in nature. It differs in brightness and warmth. Carrots are not just a healthy product that is part of a wide variety of dishes. This vegetable is able to make them "more fun" and appetizing. Therefore, even those who do not really like carrots look at the presence of carrots in a dish.
Combinations
Carrot color is found in the surrounding world, of course, in combination with other tones. With which of them does it harmonize best?
Primarily with rosewood. The advantage of this combination is the contrast in brightness. is a deep lilac shade close to reddish brown. It is red that these two colors have in common. Rosewood is able to favorably emphasize the main advantages of carrot. At the same time, it itself goes into the shadows. However, due to its brightness, the orange tint does not completely absorb everything.
Carrot also goes well with gray-hyacinth tone. It's all about contrast, not only in brightness, but also in color temperature. Blue shades in relation to hot orange, they are the coldest. Therefore, each color in such a neighborhood looks much more expressive. Contrast in brightness in this case works in the same way as in combination with rosewood. Pale yellow or black-brown is a great addition in this case.
Many people, tired of plain and dull colors, try to surround themselves with various bright things. The carrot color allows you to change this very dullness. Paired with blue and brown tones it looks very impressive.
Popularity
Especially loved in the East. It symbolizes fire, spices, fruits and the sun. Carrot-colored clothes are associated with vital energy, self-control, joy, sexuality. He unites representatives of opposite sexes, thereby speaking about fertility. In France, brides even decorate their heads with wreaths of orange flowers... It is believed that this contributes to the early replenishment in the family.
Carrot color also plays a protective role. It allows you to achieve enlightenment and fame, develops intuition. Although in some cases it is also interpreted as the color of people prone to pride, self-righteousness, childishness, laziness and selfishness.
In clothes
The presence of carrot color in a person's wardrobe speaks primarily of his activity, love of life and thinking outside the box. However, you need to be quite careful with him, since he is not suitable for everyone. The most daring experiments are the choice of women with the "autumn" color type. They need to dwell on the reddish shades of this color. However, it all depends on the correct combinations.
This shade of bright orange looks best in summer and for example, it can be summer or complemented by white tight-fitting trousers, a blouse, silver sneakers or ankle boots. In the spring, outerwear can be replaced with a vest, and white trousers with brown ones. Carrot color is in perfect harmony with cream, white and black things. The tunic can be paired with blue denim pants, shorts or a skirt. For an evening wardrobe, a fitted carrot-colored dress is suitable. It can be supplemented with black or silver accessories, pearl thread.
Hit of the warm season
So in solar time of the year, juicy, bright and appetizing carrot color is especially popular. Photos in the summer issues of fashion magazines indicate this fact in the first place. The shade causes a state of well-being and joy in a person, in case of depression it raises mood and gives energy. In short, it helps to get into an active and cheerful state.
Carrot color looks good in a variety of wardrobe items. Of course, this shade is not suitable for everyday wear. He is able to cause great amount too vivid emotions, and in some situations they should be avoided. It is best to use such things in workouts, romantic dates, banquets, clubs, etc.
By the way, the carrot color also looks great in the interior. It is suitable for almost any room, with the exception of offices. Do not forget that the bright carrot color narrows the space of the room a little. In combination with the wood, pushing the walls, the room will seem a little more voluminous.
In short, carrot color is a warm and pleasant tone. It has many benefits. And if used correctly, it will give you a lot of pleasure.
Lecture number 7. Colour. Color perception
Since ancient times, color theorists have developed their ideas and understanding of the interaction of color. The first attempts to systematize views were made during the life of Aristotle (384-322 BC), but the most serious research in color theory began under Leonardo da Vinci (1452-1519). Leonardo noticed that certain colors reinforce each other and discovered contrasting (opposite) and complementary colors.
The first color wheel was invented by Isaac Newton (1642-1727). He split a beam of white light into beams of red, orange, yellow, green, cyan, blue and violet, and then connected the ends of the spectrum into a color wheel. He noticed that mixing two colors from opposite positions produces a neutral color.
Thomas Young (1773-1829) proved that in reality a white light beam decomposes into only three spectral colors: red, green and blue. These three colors are original. Based on his work, German physiologist Hermann Helmholtz (1821-1894) showed that the human eye perceives color as a combination of red, green and blue light waves. This theory proved that our brains “breaks down” the color of each object into different percentages of red, green and blue, and this is why we perceive different colors in different ways.
Johann Wolfgang Goethe (1749-1832) divided colors into two groups. He included warm colors (red-orange-yellow) in the positive group and cool colors (green-blue-purple) in the negative. He found that the colors of the positive group elicit uplift in the audience, while the colors of the negative group are associated with feelings of disorder.
Wilhelm Ostwald (1853-1932), a Russian-German chemist, in his book "The ABC of Color" (1916) developed a color system depending on psychological harmony and order.
Itten Johans (1888-1967), a color theorist from Switzerland, developed color schemes and modified the color wheel, which was based on three primary colors - red, yellow and blue - and included twelve shades. In his experiments, he investigated the relationship between color and visual effects.
In 1936 the American artist Albert Munsell (1858-1918) created a new universal color model. It is called the Munsell Tree, where the shades are arranged along the branches of various lengths in order of their saturation. Munsell's work was adopted in American industry as the standard for naming flowers.
Color harmony
A successful color combination can be described as “ color harmony". Whether they are composed of similar colors that give a softer perception to the eye, or contrasting colors that attract attention, harmonious color combinations are a matter of personal taste. The practice of art and design puts forward the theory of color, the principles of using color, which allow you to make decisions about the choice of a particular color.
Color elicits an emotional and physical response, however the nature of the response can be altered by placing the original color in combination with one or more colors. Color combinations can be varied to create combinations that are related or contrasting and thus affect the viewing experience.
Basic concepts
Complimentary colors (optional)
The colors are located opposite each other in the color wheel. They provide the most contrasting combination. Using two opposite colors will result in visual vibrancy and eye excitement.
Similar colors + complimentary (contrasting)
One color is followed by two colors located in the immediate vicinity of the color opposite the main one. The softening of the contrast results in intricate color combinations.
Twin complimentary colors
They are a combination of two pairs of complimentary colors. Since the colors involved in such a combination enhance the apparent intensity of each of them, some pairs can be unpleasant to the eye. When using 4 colors, avoid color spots of the same area.
Close colors
These are combinations of two or more colors in the immediate neighborhood on the color wheel. They have a similar wavelength, which makes them easy to perceive.
Triadic colors
It is a combination of any three colors evenly spaced on the color wheel. Triads of primary colors are perceived more sharply, secondary and tertiary triads give a softer contrast.
Monochromatic colors
These are color schemes made up of shades of the same color. Use one color, explore the variety of saturation and opacity.
Color groups
Chromatic colors - these are colors and their shades that we distinguish in the spectrum. They differ from each other in three ways: hue, saturation, and brightness.
Saturation Is the intensity of the color. Thus, red is more intense than reddish brown. Of the colors that exist in nature, spectral colors are the most saturated.
Bright are called colors that are very high saturation and sufficient lightness. Bright colours are included in the group of full-color.
Bright called colors with low saturation and high brightness.
The largest percentage of light is reflected by white surfaces, hence white and colors close to it are the lightest and brightest.
Achromatic colors differ from one another only in the degree of brightness. There are many shades of gray between the brightest (whites) and the darkest (blacks).
Achromatic colors are characterized by brightness or lightness, which is given by the amount of light energy transmitted or emitted by objects.
Color quality
Own color quality, these are the qualities that are objectively inherent in it (color, tone, lightness, saturation). The degree of perception of the object, the relief, volume and emotional mood of the composition depend on the saturation.
Color tone - a feature of a color, defined by its dominant wavelength and position in the visible spectrum, which distinguishes it from other colors.
Saturation - the relative purity or strength of the hue, or its freedom from white, black or gray. It is synonymous with intensity and saturation.
Various saturation
Hue and saturation are qualitative characteristics of a color, and its quantitative side is characterized by lightness (intensity) of color. The slightest change in one of the three quantities entails a change in color.
Various brightness
Chromatic colors that give an achromatic color when optically mixed are called complementary.
Improper qualities of flowers are not objectively inherent, but arise as a result of an emotional reaction when they are perceived. We say that colors are warm and cold, light and heavy, dull and sonorous, protruding and receding, soft and hard.
TO warm include red, yellow, orange and all other colors that can be obtained from mixing these colors.
Cold blue, cyan, violet and blue-green colors are considered. The more yellow or red tones in green or purple, the warmer this color, but when added to them of blue color they get cold.
TO heavy relate dark colors: black, blue, purple and all black tones.
TO easy - white, red, yellow and all colors whitened with white paint.
Create an impression of depth due to the correct distribution of colors in space, the lungs are transparent, cold (sky, distance); heavy - dark, low-saturated, dense (brown, black, purple are associated with earth).
Contrast
Contrast is a pronounced opposite. Simultaneous light contrast occurs when there is a tonal difference between two colors. When these colors are paired, they brighten each other up.
Simultaneous luminous
The essence of simultaneous light contrast (achromatic) is that a light spot against a dark background seems lighter than it actually is, and a dark spot against a light one is darker. The spot is called the reacting field, and the background is called the inductive. The light contrast depends on the size of the area of \u200b\u200bthe reacting field: the smaller it is, the darker it appears, the larger it is, the lighter it is. That is, the simultaneous light contrast depends on the configuration of the reacting field. The change in linear dimensions with simultaneous light contrast is called irradiation.
Light contrast
Simultaneous color
This kind of contrast is associated with a color trait such as tone. There is a tendency for colors in contrast to move away from each other along color wheel (for example, yellow on an orange background will be paler, slightly greenish, and orange on yellow will have a slightly reddish tint).
When comparing complementary colors, new shades do not appear in perception, but only a mutual increase in saturation and lightness occurs, but when removed, they fade and turn into a gray spot.
Comparison of contrasts of complementary colors
a) when comparing cold colors, the contrast is stronger than when comparing warm ones;
b) low light increases contrast, strong - destroys;
c) when comparing less saturated colors (light or dark), the contrast is greater than when comparing more saturated ones.
Contrast of colors of different saturation
Color contrast in saturation is especially noticeable when comparing achromatic colors with chromatic ones. On a black background, any color decreases its saturation, and on white or light gray - increases. This effect is used when you need to enhance the purity of a particular color.
Changing saturation against achromatic colors
Edge color
On the border of adjacent (adjacent) color tones, provided that the area of \u200b\u200bthe regulating field is large enough in relation to the inductive one, a border contrast arises (yellow on the border with red seems greenish, and this effect weakens at a distance from it).
If there is a white or black band between colors, the border contrast disappears.
Borderline color contrast
The borderline contrast of chromatic colors (borderline light contrast) is associated with tonal relationships. The part of the light that is closer to the dark will be lighter than the more distant part. This effect creates an impression of unevenness, spatial vibration and a three-dimensional effect. If this impression is undesirable and it is necessary to extinguish the effect of border contrast, then the lightness is trimmed, i.e. at the junction of two colors - dark is lightened or darkened by light.
Borderline contrast of achromatic colors
Consistent color
This kind of contrast occurs when we look from one color tone to another.
At the same time, on the latter, a shade is observed that is not peculiar to it, it will be an additional color to what we saw before (if you look from a bright red object to a gray surface, a greenish tint appears). Low-saturated colors do not cause such a contrast.
Consistent color contrast
Beetroot and carrot shades - everyone understands what tones of red and orange are hidden behind these names.
But in real life the palette of colors of the root crops themselves is much richer.
We are so used to the appearance of these vegetables that today we can hardly imagine that, for example, carrots did not originally have their cheerful orange color.
Its roots were white, yellow, red, purple, even black, but not orange. The color revolution happened to the root crop in the Netherlands in the 16th century. and the reason for it remained unknown: either a mutation, or accidental pollination, or breeding work Dutch vegetable growers who crossed a red carrot with a yellow one.
And since the event coincided with the victory of the Dutch in their struggle for independence under the leadership of Prince William of Orange (Orange in our opinion) and this color became the state color, the orange carrot, which appeared just in time, began to enjoy particular success.
However, its rapid spread and displacement of other colored varieties is explained rather not by the patriotic feelings of the Dutch, but by the fact that the orange carrot turned out to be much sweeter and more juicy than its progenitors. Further selection was already in the direction of the shape (spindle-shaped, cylindrical, shortened, almost spherical), and not color, so about multicolored carrot forgotten in Europe for several centuries, but in Asia and Africa, yellow, purple, red, white carrots were still grown.
Culinary sketches in crimson tones - perhaps this is how you can characterize dishes in which beets are "involved". It is the deep burgundy color that makes this root vegetable an absolutely irreplaceable ingredient in such classic disheslike borscht, vinaigrette and herring under a fur coat.
But it also limits the use of this extremely useful (one might say medicinal) root vegetable in cooking. Still, this color is too dramatic and intense to be constantly present on our table. In addition, as you know, beets also color all other products that are in the same plate with it.
However, who said that beets must be exclusively beet-colored? There are varieties with other shades of red, with yellow or orange roots, white and even striped - bright red rings interspersed with white ones. True, so far all these varieties and varieties are practically not found on our vegetable counters, but if you wish, you can grow them yourself, and this is much more interesting.
What determines the color of carrots, beets and other vegetables
Today even schoolchildren know that plant pigments are responsible for the color of vegetables and fruits. For example, orange color root crops indicate the presence of carotene, or provitamin A.
Its content is especially high in orange carrots, which is why they are so beautiful, tasty and healthy. Yellow plants are given the pigment lutein, purple, blue, red, black - anthocyanin, bright red - lycopene, burgundy - betaine.
These biochemical terms have long been heard by champions healthy eating... Indeed, in addition to coloring the fruit, plant pigments also perform many other functions.
For example, they have a diverse and beneficial effect on our body: they strengthen the immune system and blood vessels, improve vision, work as antioxidants, and protect against the harmful effects of ultraviolet radiation and the environment.
And the bright attractive color of the fruit, as it were, signals: pay attention to me, eat me. And therefore, the more varied and brighter color palette vegetables and fruits that we grow in our gardens, the richer, tastier and healthier our table, not to mention the beauty of the dishes.
For a long time, the activity of breeders was mainly aimed at breeding varieties of vegetables and fruits for industrial cultivation, the main qualities of which are presentation, keeping quality and good transportability. But in recent times - with the development of ideas organic farming and a healthy diet - many have turned to old forgotten varieties and species, developing new hybrids on their basis.
Due to this, very interesting and diverse varieties of vegetables began to appear, in which, in addition to the original color, there is also a high content of vitamins, trace elements and other useful substances.
So at the turn of the century, a variety of purple carrots was developed in Great Britain, which, in addition to the high content of beta-carotene, is also rich in anthocyanin, a substance known as an antioxidant and has the ability to suppress viruses. True, purple carrots have one significant drawback, which, apparently, once forced European housewives to abandon their cultivation: in a purified form, it stains everything it comes into contact with, and when cooked, it sheds.
But, knowing about its benefits, you can somehow come to terms with this or use this quality of it for coloring salads and other cold dishes (for example, sauerkraut with purple carrots gets a pleasant pink color). But in varieties of red, yellow and white carrots, the color is absolutely stable, and such roots can turn the most ordinary dish (for example, vegetable soup or side dish) into a very beautiful and appetizing one.
Beetroot is a vegetable with a very rich and varied range of pigments. Their quantity and composition allow to vary greatly the colors and shades of both the root crop and its leaves. Therefore, today on the sites renowned manufacturers seeds, we can see a fairly wide warm range of colors different varieties beets - from traditional burgundy to golden and white, as well as iridescent and changing their color as they ripen - from white to red.
External decorativeness is also important, so a bed with different varieties beetroot looks elegant thanks to the multi-colored petioles and leaves that can be eaten both fresh and boiled. Another trend of breeders of the twenty-first century is the development of summer varieties of this culture.
Their advantages are early maturity, a small volume of root crops, which does not need to be cooked for a long time (long heat treatment destroys many useful substances of beets), with a rather tender pulp that can be consumed even raw.
In addition, all other colors and shades of beets (except for beetroot) do not color the products, so in the kitchen this wonderful and very useful root vegetable can be used much more widely and varied, and therefore more often. Important: all these multi-colored varieties of root crops are grown in the same way as traditional ones.
Unusual varieties of beets
Albina vereduna - white root vegetable with beautiful curved and wavy leaves with a high vitamin content.
Boldor- with yellow pulp and orange peeled. The yellow stems contrast with the bright green leaves. The roots are tasty, sweet, young leaves can be eaten raw, steamed or fried.
Golden globe - early maturing variety with perfectly aligned roots 5-6 cm in diameter. Yellow the pulp is sweet and tender. Stores well without loss taste... The leaves are used for salad.
Golden detroit - a variety of the Detroit variety with golden pulp that is preserved during cooking, and excellent taste. Adult roots do not become fibrous and do not lose juice if damaged. Leaves can be harvested throughout the season and used like spinach. S ort is resistant to shooting and well kept.
Burpees golden - orange root vegetable, very juicy and tasty. Sow often, as it has a not very high germination.
Kestrel F1 - a hybrid with good resistance to shooting. Under the red peel pulp dark-bodied colors with elevated level sugar and a sweeter flavor. The variety is tasty both boiled and raw.
Chioggia - bright round root vegetable with orange-pink peel, with shiny dark green leaves and ruby-red stems. The root vegetable is an attractive “apple” of red and white rings that turns soft pink when cooked. Sweet, delicate and juicy.
Bulls Blood Scarletta - a bright variety with maroon-purple leaves, stems and rind. Inside, the root vegetable has cherry and pink concentric rings.
Unusual varieties of carrots
Atomic red - the unique coral color is obtained due to the high content of lycopene. It remains as beautiful when cooked.
Purple haze f1 – violet outside and orange inside. It is better to use fresh, as it loses color during heat treatment.
Cosmic purple - one of the most popular varieties in the line of colored carrots, bright purple outside and orange inside. Very early maturing.
Purple sun f1 - bright purple color down to the core. Excellent taste. High level antioxidants make these root vegetables ideal for juice. Resistant to disease.
White satin f1 - snow-white roots with a refined smooth texture and crispy, sweet, juicy pulp. One of the best white varieties.
Lunar white - fruits almost white, up to 30 cm long, very tender and tasty.
Solar yellow - bright yellow variety of carrots. Root vegetables 16-19 cm long, very juicy and crunchy.
Yellowstone- has an unusual canary Colour. Delicious both raw and boiled-fried
Rainbow f1 - the name of the hybrid Rainbow speaks for itself. There is a whole range of shades: from yellow and cream to orange.
Beets are probably not the most popular vegetable on the garden beds. Indeed, why bother with its cultivation and storage, if it is always in the store, it is inexpensive, and how much is needed: even with a great love for borscht, vinaigrette and herring under a fur coat, we do not cook these dishes every day.
MULTI-COLORED BEET Meanwhile, the choice of varieties of table beet is increasing, and seeds of varieties of foreign selection are becoming more and more available. And they are not only the usual beet color. The fact is that this vegetable has a rich and varied composition of plant pigments, which allows you to vary the colors and shades of the root crop - from traditionally burgundy and dark cherry to yellow and completely white, as well as with white rings inside and even changing their color as they ripen - from white to red. Beetroots are diverse and beautiful not only the roots, but also the tops - cuttings and leaves - therefore a garden bed with multi-colored varieties
looks very smart. True, domestic breeders mainly improve the taste and yield of the usual burgundy beets, but among foreign varieties, multi-colored ones are increasingly common. Although they can hardly be called novelties, the history of the emergence of some varieties is lost over the centuries, but they have just begun to appear in our seed market and are still quite rare, and sometimes there is confusion with the names.
On sale most often you can find seeds of varieties with yellow roots under the names 'Golden Ball' or 'Golden Globe'. But they are not registered in the State Register, their origin is unclear, so it can be assumed that these are just renamed imported ones.
One of the oldest and most popular American yellow beets is ‘Burpee’s Golden. It was called "golden" for a reason, the bright pulp of the root vegetable literally glows, and the taste is very pleasant. Weak side varieties - low germination of seeds, so it is recommended to sow them more often. Handsome and ‘ Bokior’- with yellow flesh and orange skin. Bright green leaves with yellow veins and yellow petioles also look pretty pretty.
Seed germination of this variety is higher, the roots are more aligned in size. The pulp is also tasty, sweet. The leaves and petioles of these beetroot varieties can be eaten raw in salads, or, like spinach, can be steamed, boiled or fried. By the way, this also applies to the ‘Golden Surprise’ (we sell it under the name ‘Golden Surprise’) and ‘Golden Detroit’.
One of the most popular foreign white beet varieties, 'Albina Vereduna' (sometimes sold under the names 'Albino' 'Albino White' or 'Snowhite'). In addition to the sweet root vegetable, it also has beautiful wavy leaves, which contain many vitamins and minerals, so they are also used for food.
Of course, all these varieties are not suitable for borscht and beetroot (after all, color is important in these dishes), but they will enrich any soup, mashed potatoes, vegetable stew with their pleasant mild taste, and are also suitable as a side dish for poultry and fish. And they diversify the diet, especially for vegetarians and raw foodists, because young small root vegetables can be eaten fresh in salads.
One of the big pluses of white and yellow beets, which every housewife will appreciate, is that these roots do not stain their hands when cooking and do not leave stains.
FROM ITALY
Perhaps the most unusual variety of beetroot is ‘ Chioggia’.
Its bright, round root vegetable has orange-red skin and shiny dark green leaves with ruby-red cuttings.
And under the skin - practically white pulp with thin red rings. But as they grow, the red rings expand and the white ones narrow. When boiled, the entire root vegetable becomes pale pink. Appearance the taste also matches - delicate, juicy, sweet. Boiled and raw, sliced \u200b\u200bacross circles or along hearts, such beets will decorate any dish.
This variety of beets got its name from the Italian city of Chioggia, located on the islands of the Venetian lagoon (as, by the way, and a wonderful variety of pumpkin with the same name). But this variety was not lucky with the translation of the name into Russian. We sell its seeds not only under the original name ‘Chioggia’, but also under the ‘translated’ in different ways: ‘Chioggia’, ‘Chioggia’, ‘Chioggia’.
Occasionally, you will find a set of seeds on the market called "Rainbow Beet", which usually includes one traditional red variety, one yellow, white and striped ‘Chioggia’. Probably, this is convenient for those who want to get acquainted with all the colored beets at once without taking up a lot of space in the beds. These varieties are grown in the same way as ordinary ones.
Their advantages are in early maturity and a small volume of root crops, which can be quickly cooked (long heat treatment destroys many useful substances of beets), and with a rather tender pulp - it can even be eaten raw.
Below are other entries on the topic "Summer cottage and garden - with your own hands": How to grow carrots if in the summer ...
PLAN
Diseases and injuries
Lecture 10
Topic: Root crops. The nutritional value. Expertise.
1 Requirements for the quality of carrots
2 Requirements for the quality of beets
Root vegetables are vegetables in which a thickened, overgrown root is used for food. These include vegetable plants from different botanical families: umbrella plants - carrots, parsley, celery and parsnips; haze - beets; cruciferous - rutabagas, radishes, radishes and turnips.
Carrot (Daucus carota L.) - one of the main vegetable crops in Russia. Carrots have a high nutritional and dietary value. Roots are especially rich in sugars, the content of which in the best varieties reaches 12%. Carrots are a source of carotenoids, in particular / 3-carotene, many vitamins, minerals. Daily consumption of carrots strengthens the body, increases its resistance to infectious diseases.
The taste of carrots is due to the presence of aromatic and phenolic compounds in it. There are few phenolic compounds in fresh carrots; during storage and especially when carrots wilt, their amount increases, which leads to the appearance of bitterness. The energy value of carrots is 33 kcal / 100 g of edible part. The recommended consumption rate for fresh carrots is 11 kg per year.
Carrot roots consist of the skin, the outer layer - the bark, or pulp - and the inner layer - the core. The bark has more nutritional value than the core, so carrots with a small core are preferred.
The main features used in the identification of an economic and botanical variety of carrots include: the length and shape of root crops, color, surface condition, core size, carotene content, preservation, taste. Root crops can be round, cylindrical, conical in shape; by length, there are short root crops (carotels) - up to 8 cm, semi-long - up to 20 cm and long ones - more than 20 cm. Carotels have a small core, bright orange pulp, but are poorly preserved. Varieties with elongated root crops are well preserved, but for the most part they have a large core and rough flesh, which is why they are inferior to other varieties in terms of taste.
The quality of fresh carrots is assessed in accordance with GOST 1721-85 "Fresh table carrots harvested and supplied" and GOST 26767-85 "Fresh table carrots sold in the retail trade network".
According to GOST 26767-85, carrots for retail trade and public catering, depending on the quality, are divided into two commercial varieties: ordinary and selected. Selected carrots must be washed or dry cleaned from the ground and packaged.
Requirements for the quality of fresh carrots harvested and supplied in accordance with GOST 1721-85 basically meet the requirements for common variety carrots.
It must be fresh, unfaded, without diseases, whole, uncracked, dry, uncontaminated, without damage by pests, uniform in color characteristic of this botanical variety, not ugly in shape, with petioles no more than 2 cm in length and size along the largest transverse diameter 2 , 5-6.0 cm.In standard carrots, they are allowed in% of the mass, no more: root crops with deviations from established sizes 0.5 cm - 10; cracked, broken, ugly (but unbranched) root crops, with incorrectly cut tops (head cuts) - 5.0 in total. For canneries, cracked and broken roots are not allowed. The presence of soil adhering to root crops should be no more than 1% of the mass.
Separately, only norms for the content of broken root crops for enterprises of the canning industry are established - no more than 2%. Cracked root vegetables are not allowed.
Non-standard include root crops (in excess of the permissible norms): the size of the largest transverse diameter is less than 2.5 cm (up to 1.5 cm inclusive) and more than 6 cm;
cracked; broken at least 7 cm long; ugly in shape; branched; with head cuts; damaged by agricultural pests; withered.
Waste includes shriveled, decayed, rotten, frozen, damaged by rodents, crushed, parts of root crops less than 7 cm, steamed, less than 1.5 cm in cross diameter.
Most often, carrots are affected by the following diseases: bacterial rot (white, gray, black, red, wet), phomosis, gray mold and white scab.
Phomosis is caused in carrots by the fungus Phoma rostrupii Sac, in beets - Phoma betae Frank. When harvesting carrots, phomosis is found at the top of the root crop in the form of dry rot, during the period winter storage gray spots appear, around which the flesh becomes rotten, becomes dark brown or brown in color. In beets, the disease begins from the head and affects the internal tissues, forming dark brown or black spots. In root crops, this disease can only be detected on a cut.