Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)

► Lack of boron resulted in an increase in the accumulation of carotenes, vitamin C and total phenolic acids. ► High calcium levels decrease the lycopene content in 'Nutri-Red' carrots. ► High levels of micronutrients production lead to an increase in the antioxidant properties. ► The nutritional value of carrot crops can be managed by manipulating mineral nutrient applications.