A poorly stored carrot can turn black in just a few days. But this is not the only reason that explains this phenomenon, this color change can appear because of a disease preceding the harvest. Does this mean you should throw them away immediately? We explain the procedure to follow depending on the origin of the blackening of your carrots.
Black carrot: consumable provided it is cooked
The most common reason for blackening is an oxidation problem. Like apples or avocados, carrot flesh oxidizes quickly on contact with air. This phenomenon is valid whether it is whole or grated.
If the blackening is indeed caused by this oxidation, the carrot can be eaten without risk provided it is cooked. To avoid this phenomenon, you can pour a drizzle of lemon juice over the vegetable. It can also darken when cooked if cooked with other vegetables. But this is another blackening without health risks.
Watch out for black rot disease!
On the other hand, if the carrot is black even though it has barely been peeled or the skin has black marks, there is a health risk. This blackening is generally caused by the storage conditions of the vegetables. This is called black rot. This is a disease that develops on carrots stored in an environment that is too hot (above 28°C) or too humid. Black spots on the surface of the vegetable are dark and dry. In this case, it is advisable to throw away the affected carrots.
Black rot can also affect plants and roots still in the ground. To avoid throwing away all your produce, you must regularly monitor the vegetable garden. This is even more important if the carrots are grown in a greenhouse. So remember to eliminate any damaged plants as soon as you see the first signs, use healthy seeds for your seedlings and store the harvested carrots in a room around 0°C. Excess fertilizer can also cause general blackening of vegetables. So avoid consuming them.
Read also :
⋙ 5 good reasons to eat oranges after 50
⋙ Carrots to boost your memory
⋙ 5 vegetables that rot faster in the refrigerator