Talk:Carrot

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October 23, 2014	Peer review	Reviewed
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Persia link[edit]

'Persia' usually redirects to Iran's wiki page, but here it leads to Afghanistan's. Is that on purpose?

Fireant314 (talk) 21:41, 23 October 2021 (UTC)[reply]

I think it may reflect some previous nationalistic editing that hasn't been fully undone. Peter coxhead (talk) 08:59, 24 October 2021 (UTC)[reply]

Semi-protected edit request on 31 December 2021[edit]

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Change The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6. to

The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A vitamin K and vitamin B6. 2600:8805:AA0B:CF00:49FB:529E:1BB0:2312 (talk) 18:28, 31 December 2021 (UTC)[reply]

Done. Zefr (talk) 19:40, 31 December 2021 (UTC)[reply]

Semi-protected edit request on 14 April 2022[edit]

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CHANGE:

Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

TO:

Carrots are widely used in many cuisines, and carrot salads are a tradition in many regional cuisines. 8.9.93.141 (talk) 01:49, 14 April 2022 (UTC)[reply]

Done - although I reworded the sentence here. Zefr (talk) 02:31, 14 April 2022 (UTC)[reply]

Not to 39%, by 39%[edit]

Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[55]

This is wrong. 3% can be improved by 39% (increase to around 4%) NOT to 39%. — Preceding unsigned comment added by 87.92.200.62 (talk) 14:20, 26 May 2022 (UTC)[reply]

The source[1] disagrees with you. Do you have a better source? Invasive Spices (talk) 9 December 2022 (UTC)

Use of red lights on instrument panels[edit]

The article referenced in the night vision section doesn't reference this at all, it only talks about advances in radar on the aircraft.

According to this thread the use of red lights supposedly gave the pilots better night vision as the photoreceptor rods in the eye are least affected by the longer wavelength (and hence lower energy) of red light. I haven't found a more reliable source about its use in WW2 aircraft, however it's not commonly used in aviation any more since as it makes it harder to read the readings on the instrument panels and interferes with night vision technology.

New to wiki editing so I'm not sure what to do here. I think it's plausible that the RAF believed this was giving them an advantage that they might want to obscure at the time, but the current reference doesn't support this. Open to more experienced opinions, but I think the red light reference should be removed or a stronger source should be found. Kolmx (talk) 14:32, 26 July 2022 (UTC)[reply]

Your analysis of the topic and sources was correct, and there is no good source to support the red panel lights having anything to do with beta-carotene from carrots and night vision. I removed that content. Next time you encounter something like this, be bold. Zefr (talk) 15:39, 26 July 2022 (UTC)[reply]

Semi-protected edit request on 9 December 2022[edit]

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==Storage== Carrots can be stored for several months in the refrigerator or over winter in a moist, cool place. For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil. A temperature range of 0 to 4 °C (32 to 40 °F) and 98% humidity is best.^[1]^[2] During postharvest storage carrot quality can be declined due to the development of some physiological disorders such as bitterness, white blush, and browning, leading to carrot losses.^[3] The development of these physiological disorders can be prevented by the application of postharvest sustainable treatments.^[3] For instance, bitterness can be prevented by storing carrots in well-ventilated rooms without ethylene-producing fruit and vegetables, while white blush and browning can be controlled by the application of heat treatment, ultraviolet irradiation, hydrogen sulfide, and edible films.^[3] Agronomistfood (talk) 09:57, 9 December 2022 (UTC)[reply]

@Agronomistfood:

Done in this edit. Most edit requests are incomprehensible. This was perfect. Invasive Spices (talk) 9 December 2022 (UTC)

Thanks to both of you. Agronomistfood, please remember to paraphrase the source better. Most of the sentences you gave here are nearly verbatim from the source, which is a problem due to our policies on copyright. Always reword. Ovinus (talk) 18:35, 9 December 2022 (UTC)[reply]

References

^ Gist, Sylvia. "Successful Cold Storage". Backwoods Home Magazine. Archived from the original on 6 September 2011. Retrieved 2013-03-21.
^ Owen, Marion. "What's Up Doc? Carrots!". UpBeat Gardener. PlanTea. Retrieved 2013-03-21.
^ ^a ^b ^c Papoutsis, Konstantinos; Edelenbos, Merete (2021). "Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi". Trends in Food Science & Technology. 112: 88–98. doi:10.1016/j.tifs.2021.03.038.

USDA nutritional data: "Carrots, mature, raw" (Foundation) vs "Carrots, raw" (SR Legacy)[edit]

This article uses the "Carrots, raw" from the "SR Legacy" USDA database ([2]). Since 2022, "Carrots, mature, raw" is available in the USDA "Foundation" database ([3]). Should that be used instead? --Trougnouf (talk) 13:33, 13 December 2023 (UTC)[reply]

Association with rabbits[edit]

I'm surprised this article doesn't mention the stereotypical association of carrots with rabbits. Can you add it in and find sources regarding this? 128.235.13.36 (talk) 15:44, 25 January 2024 (UTC)[reply]

[1] Gist, Sylvia. "Successful Cold Storage". Backwoods Home Magazine. Archived from the original on 6 September 2011. Retrieved 2013-03-21.

[2] Owen, Marion. "What's Up Doc? Carrots!". UpBeat Gardener. PlanTea. Retrieved 2013-03-21.

[papoutsis2021-3] Papoutsis, Konstantinos; Edelenbos, Merete (2021). "Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi". Trends in Food Science & Technology. 112: 88–98. doi:10.1016/j.tifs.2021.03.038.

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