INSPeCT: Improving Nutrition and Storage of Parsnips and Carrots

INSPeCT项目的重点是通过开发新的和创新的收获后储存方法，消除或尽量减少田间储存的需要，提高胡萝卜和防风草的营养质量。目前，由于作物浪费和生产成本高，再加上需要确保消费者能够负担得起胡萝卜和防风草，该行业未来的可持续性面临风险。减少与田间储存相关的成本和质量损失将大大有助于实现这一目标，同时还能提高作物的营养价值。我们的方法将包括营养和美学质量特征的基准，以及农艺和加工方法如何影响这些。利用这些信息，我们将优化这些步骤，以尽量减少整个生产和加工过程中的退化。除了优化当前流程外，我们还将探索新的技术来改善收获后的储存。

The INSPeCT project focuses on improving the nutritional quality of carrots and parsnips by developing new and innovative post-harvest storage practices, removing or minimising the need for in-field storage. Presently, the future sustainability of the sector is at risk from high crop wastage and production costs, coupled with a need to ensure carrots and parsnips remain affordable for consumers. Reducing the cost and quality losses associated with in-field storage would significantly contribute to this, whilst also leading to crop nutritional benefits.Our approach will encompass benchmarking of nutritional and aesthetic quality characteristics and how agronomy and processing methods impact on these. Utilising this information, we will optimise these steps to minimise degradation throughout production and processing. Alongside optimising current processes we will also explore new and novel technologies to improve post-harvest storage.