Carrots are biologically mature and ready for harvest when the accumulation of assimilates in the root is complete. At this stage, the tops of the leaves begin to turn yellow.
Carrot Harvesting
Carrots for consumption can be harvested before reaching full technological maturity. Such carrots are sold as “young” in bunches or without leaves. On smaller plots, root or tuber diggers are used for harvesting carrots; these tools undercut the soil beneath the thickened root, which is then collected manually.
On larger plots, carrots are harvested using harvesters: there are single-phase harvesters that pull the carrots by their leaves, and two-phase harvesters that undercut the carrots in one pass while a belt system grabs the leaves, pulls the root, and an elevator transports it to a device that separates the leaves from the root.
Carrot Storage
Early summer carrots intended for fresh consumption are not suitable for storage.
Carrots are stored when the autumn harvest reaches technological maturity.
Carrots are stored in:
- Trenches – Above-ground trenches are about 1.5 m wide and 1 m high, with horizontal and vertical ventilation. A thin layer of soil is placed on the carrots, covered with an insulator, and then covered with more soil. The storage time for carrots in trenches is up to 6 months.
- Cellars – At a temperature of 2 – 5°C and a relative humidity of 90%, carrots can be stored for 2 – 3 months.
- Cold Storage – At a temperature of 0°C and a relative humidity of 97%, carrots can be stored for 6 – 8 months. Cold storage must have a controlled atmosphere, as an increased amount of ethylene makes the carrots bitter, and they are sensitive to elevated levels of CO2.
