Carrot

Carrot (Daucus carota subsp. sativus) is a root vegetable, a biennial crop in Apiaceae family, and is grown worldwide because of its nutritional value. Carrot roots are rich of alpha and beta-carotene, vitamins A, K1, B6, and biotin, lutein, lycopene, polyacetylenes, and anthocyanins, which are good for human eye health. Different viruses cause systemic infections on foliage, and the major symptoms obtained are chlorosis or reddening of foliage; they all cause great reduction in quality and quantity of root formation. Carrot motley dwarf disease is a complex virus disease and occurs by carrot red leaf virus, carrot red leaf virus–associated RNA, carrot mottle virus, and carrot mottle mimic virus. Carrot thin leaf virus, carrot yellow leaf virus, carrot virus Y, carrot torrado virus, and cucumber mosaic virus are the other virus infections detected on carrot foliages and roots. Most of the viruses are transmitted by aphid species, Myzus persicae Shulz. (green peach aphid) and/or Cavariella aegopodii Scopoli (carrot willow aphid). Within this chapter, each carrot virus will be discussed by their symptomatology, mode of transmission, particle morphology, and detection methods in details.