List of carrot diseases. Fungal diseases

Fungal diseases
Alternaria leaf blight Alternaria dauci
Black root rot
Thielaviopsis basicola
Chalara elegans [synanamorph]
Black rot (black carrot root dieback)
Alternaria radicina
= Stemphylium radicinum
Blue mold rot (blue green mold) Penicillium expansum
Brown rot (Phoma disease)
Leptosphaeria libanotis
Phoma rostrupii [anamorph]
Buckshot rot Typhula spp.
Canker
Thanatephorus cucumeris
Rhizoctonia solani [anamorph]
Cavity spot
Pythium spp.
Pythium violae
Rhizoctonia spp.
Rhizoctonia solani
Cercospora leaf spot Cercospora carotae
Cottony rot
Sclerotinia minor
Sclerotinia sclerotiorum
Crater rot Rhizoctonia carotae
Crown rot
Rhizoctonia spp.
Rhizoctonia solani
Damping off
Fusarium spp.
Pythium spp.
Rhizoctonia solani
Dieback of carrots
Pythium spp.
Pythium debaryanum
Downy mildew
Plasmopara crustosa
= Plasmopara nivea
Forking, brown root
Pythium spp.
Pythium irregulare
Pythium paroecandrum
Pythium sylvaticum
Fusarium dry rot Fusarium sp.
Gray mold rot
Botryotinia fuckeliana
Botrytis cinerea [anamorph]
Hard rot
Fusarium sp.
Gliocladium roseum
Lateral root dieback Pythium spp.
Leaf rot Typhula variabilis
Leaf spot Ramularia spp.
Licorice rot
Mycocentrospora acerina
= Centrospora acerina
Sclerotinia sclerotiorum
Thielaviopsis basicola
Typhula spp.
Phytophthora root rot Phytophthora megasperma
Pink mold rot Trichothecium roseum
Powdery mildew
Erysiphe heraclei
Erysiphe polygoni
Erysiphe umbelliferarum f. dauci
Pythium brown rot and forking
Pythium irregulare
Pythium paroecandrum
Pythium sulcatum
Pythium sylvaticum
Pythium root dieback Pythium spp.
Rhizoctonia canker Rhizoctonia solani
Rhizoctonia seedling disease Rhizoctonia spp.
Rhizopus wooly soft rot
Rhizopus arrhizus
= Rhizopus oryzae
Rhizopus stolonifer
= Rhizopus nigricans
Root canker Rhizoctonia spp.
Root dieback Pythium spp.
Root rot
Fusarium spp.
Fusarium culmorum
Rhizoctonia spp.
Sclerotium rolfsii
Phymatotrichum root rot (cotton root rot)
Phymatotrichopsis omnivora
= Phymatotrichum omnivorum
Rubbery brown rot
Phytophthora cactorum
P. megasperma
Rubbery slate rot
Pythium debaryanum
Rust
Aecidium foeniculi
Uromyces graminis
Uromyces lineolatus subsp. nearcticus
= Uromyces scirpi
Rusty root
Pythium spp.
Olpidium brassicae, as vector, tobacco necrosis virus
Sclerotinia rot
Sclerotinia sclerotiorum
Sclerotinia minor
Seed mold
Alternaria alternata
Gibberella fujikuroi
Fusarium moniliforme [anamorph]
Sooty rot Aspergillus niger
Sour rot Geotrichum candidum
Southern blight
Athelia rolfsii
Sclerotium rolfsii [anamorph]
Stem spot Diaporthe arctii
Tip rot Numerous pathogens
Umbel blight Colletotrichum gloeosporioides
Violet root rot
Helicobasidium brebissonii
= Helicobasidium purpureum
Rhizoctonia crocorum [anamorph]
Watery soft rot
Sclerotinia minor
Sclerotinia sclerotiorum
Sclerotium rolfsii
Botrytis cinerea

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

List of carrot diseases. Bacterial diseases

This is a list of diseases of carrots (Daucus carota subsp. sativus).

Bacterial diseases
Bacterial leaf blight Xanthomonas campestris
Bacterial soft rot Erwinia chrysanthemi

E. carotovora subsp. carotovora = Pectobacterium carotovorum subsp. carotovorum
E. carotovora subsp. atroseptica = Pectobacterium carotovorum subsp. atrosepticum
Carrot bacteriosis Xanthomonas campestris pv. carotae
Crown gall Agrobacterium tumefaciens
Hairy root Agrobacterium rhizogenes
Milky disease Bacillus popilliae var. rhopaea
Scab Streptomyces scabiei = Streptomyces scabi

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

Production trends

In 2005, China was the largest producer of carrots and turnips, according to the FAO. China accounted for at least one third of the global output, followed by Russia and the United States.

In 2005, a poll of 2,000 people revealed that the carrot was Britain's third favourite culinary vegetable.

For the purposes of the European Union's "Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption" carrots can be defined as a fruit as well as a vegetable. This is because carrot jam is a Portuguese delicacy.

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

Cultivars. Novelty carrots

Food enthusiasts and researchers have developed other varieties of carrots through traditional breeding methods.

One particular variety lacks the usual orange pigment from carotenes, owing its white colour to a recessive gene for tocopherol (Vitamin E). Derived from Daucus carota L. and patented (US patent #6,437,222) at the University of Wisconsin-Madison, the variety is intended to supplement the dietary intake of Vitamin E.

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

Cultivars. Western carrots

The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence. The orange colour results from abundant carotenes in these cultivars. While orange carrots are the norm in the West, other colours do exist, including white, yellow, red, and purple. These other colours of carrot are raised primarily as novelty crops.

The Vegetable Improvement Center at Texas A&M University has developed a purple-skinned, orange-fleshed carrot, the BetaSweet (also known as the Maroon Carrot), with substances to prevent cancer, which has recently entered commercial distribution.

Western carrot cultivars are commonly classified by their root shape:
'Chantenay' carrots are shorter than other cultivars, but have greater girth, sometimes growing up to 8 cm (3 inches) in diameter. They have broad shoulders and taper towards a blunt, rounded tip. They are most commonly diced for use in canned or prepared foods.
'Danvers' carrots have a conical shape, having well-defined shoulders and tapering to a point at the tip. They are somewhat shorter than Imperator cultivars, but more tolerant of heavy soil. Danvers cultivars are often pureed as baby food.
'Imperator' carrots are the carrots most commonly sold whole in U.S. supermarkets; their roots are longer than other cultivars of carrot, and taper to a point at the tip.
'Nantes' carrots are nearly cylindrical in shape, and are blunt and rounded at both the top and tip. Nantes cultivars are often sweeter than other carrots.

While any carrot can be harvested before reaching its full size as a more tender "baby" carrot, some fast-maturing cultivars have been bred to produce smaller roots. The most extreme examples produce round roots about 2.5 cm (1 inch) in diameter. These small cultivars are also more tolerant of heavy or stony soil than long-rooted cultivars such as 'Nantes' or 'Imperator'. The "baby carrots" sold ready-to-eat in supermarkets are, however, often not from a smaller cultivar of carrot, but are simply full-sized carrots that have been sliced and peeled to make carrot sticks of a uniform shape and size.

Carrot flowers are pollinated primarily by bees. Seed growers use honeybees or mason bees for their pollination needs.

Carrots are used as food plants by the larvae of some Lepidoptera species, including Common Swift, Garden Dart, Ghost Moth, Large Yellow Underwing and Setaceous Hebrew Character.

Potato:

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there - Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis - In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments - Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these - Potatoes are generally grown from the eyes of another potato and not from seed.

Cultivars. Eastern carrots

Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier. Specimens of the eastern carrot that survive to the present day are commonly purple or yellow, and often have branched roots. The purple colour common in these carrots comes from anthocyanin pigments.

Vegetable:

Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting - Kai-lan, Bok choy, Komatsuna - Amaranth, Bitterleaf, Catsear - Malabar gourd, Marrow, Parwal - Guar, Horse gram, Indian pea

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Cultivars

Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots. More recently, a number of novelty cultivars have been bred for particular characteristics.

The world's largest carrot was grown in Palmer, Alaska, by John Evans in 1998, weighing 8.614 kg (18.99 pounds).
The city of Holtville, California promotes itself as "Carrot Capital of the World", and holds an annual festival devoted entirely to the carrot.

Vegetable:

Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting - Kai-lan, Bok choy, Komatsuna - Amaranth, Bitterleaf, Catsear - Malabar gourd, Marrow, Parwal - Guar, Horse gram, Indian pea

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).