Quality of fresh and stored carrots depending on iodine and nitrogen fertilization

A diverse, statistically significant influence of tested factors on the activity of free radical-scavenging (DPPH) and the content of: dry matter, glucose, fructose, sucrose, total soluble sugars, soluble solids - Brix %, phenolic compounds, phenylpropanoids, flavonols, anthocyanins and carotenoids was noted in carrot roots directly after the harvest as well as at the end of four-month storage. Iodine applied with relatively high doses of nitrogen decreased the quality of fresh carrot. After storage, opposite relations were noted for tested combinations (with I and N application) with respect to carrot quality when compared to results obtained after the harvest. The lowest storage ability was found for carrot treated with KI without N. Obtained results directly suggest the need for developing individual agronomic rules for iodine biofortification of carrot for: (a) consumption and/or processing directly after the harvest and (b) long-term storage.