## 3 Results
### Effect of VI on the Chemical Composition of the Products
In turn, an increase in chlorogenic acid and ferulic acid was recorded in the Komarno cultivar (Table 4). This is consistent with reports in the literature, wherein the synthesis of phenolic compounds in carrots has mainly been associated with an increase in hydroxycinnamic acid content [15; 48; 51]. In studies by [PERSON] et al. [52], wounding stress induced an increase of \(\sim\)287% in total phenolic content in carrots stored for 48 h at 20 \({}^{\circ}\)C. According \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**cv.**} & **Pressure (kPa)** & **LC** & **P-CAD** & **CHA** & **NCHA** & **FAD** & **Total** \\ \cline{3-6}  & raw & 9.7 \(\pm\) 0.3 b & 30 \(\pm\) 3 b & 106 \(\pm\) 10 c & 23.4 \(\pm\) 0.2 a & 57 \(\pm\) 7 ab & 226 \(\pm\) 20 b \\ Baltimore F1 & 5 & 17 \(\pm\) 3 a & 20 \(\pm\) 3 c & 178 \(\pm\) 13 b & 20 \(\pm\) 2 b & 64 \(\pm\) 6 a & 299 \(\pm\) 29 c \\  & 30 & 10 \(\pm\) 2 b & 42.5 \(\pm\) 0.6 a & 182 \(\pm\) 10 b & 10.8 \(\pm\) 0.5 c & 63 \(\pm\) 7 a & 308 \(\pm\) 21 c \\ \hline \multirow{3}{*}{Komarno} & raw & 1.4 \(\pm\) 0.1 c & 9.5 \(\pm\) 2.1 de & 67 \(\pm\) 3 d & 17 \(\pm\) 2 b & 11 \(\pm\) 1 c & 106 \(\pm\) 8 d \\  & 5 & 2.0 \(\pm\) 0.2 c & 12 \(\pm\) 1 d & 359 \(\pm\) 14 a & 12 \(\pm\) 1 c & 41 \(\pm\) 4 b & 426 \(\pm\) 8 a \\  & 30 & 2.5 \(\pm\) 0.1 c & 6 \(\pm\) 1 e & 199 \(\pm\) 7 b & 20 \(\pm\) 3 ab & 57 \(\pm\) 8 ab & 285 \(\pm\) 22 c \\ \hline \hline \end{tabular}  
* IC—isocumarin; P-CAD—p-comamic acid derivatives; CHA—chlorogenic acid; NCHA—neochlorogenic acid; FAD—ferulic acid derivative. Mean \(\pm\) standard deviation. Different letters in the same column indicate a significant difference at \(p<\) 0.05 for the ANOVA and Tukey post hoc test mean comparisons.  
\end{table} 
Table 4: The effect of pressure and cultivar type on phenolic compound content in vacuum impregnated carrot slices. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**cv.**} & **Pressure (kPa)** & **Lutein** & **\(\alpha\)-Carotene** & **\(\beta\)-Carotene** & **Total** \\ \cline{3-6}  & raw & 3.6 \(\pm\) 0.1 a & 83 \(\pm\) 7 a & 137 \(\pm\) 12 a & 224 \(\pm\) 18 a \\ Baltimore F1 & 5 & 1.4 \(\pm\) 0.4 b & 34 \(\pm\) 6 d & 73 \(\pm\) 7 c & 108 \(\pm\) 12 c \\  & 30 & 2.0 \(\pm\) 0.1 b & 36 \(\pm\) 6 cd & 91 \(\pm\) 10 bc & 129 \(\pm\) 15 bc \\ \hline \multirow{3}{*}{Komarno} & raw & 2.0 \(\pm\) 0.2 b & 61 \(\pm\) 5 b & 99 \(\pm\) 8 b & 162 \(\pm\) 14 b \\  & 5 & 1.6 \(\pm\) 0.4 b & 52 \(\pm\) 5 bc & 88 \(\pm\) 7 bc & 142 \(\pm\) 12 bc \\  & 30 & 1.5 \(\pm\) 0.1 b & 51 \(\pm\) 7 bc & 88 \(\pm\) 10 bc & 141 \(\pm\) 18 bc \\ \hline \hline \end{tabular}  
* Mean \(\pm\) standard deviation. Different letters in the same column indicate a significant difference at \(p<\) 0.05 for the ANOVA and Tukey post hoc test mean comparisons.  
\end{table} 
Table 3: The effect of pressure and cultivar type on carotenoid content in vacuum-impregnated carrot slices. to [PERSON] et al. [49] and [PERSON] et al. [53], the stress-induced synthesis of phenols not only had a significant impact on the total phenolic content but also on their profiles. This is confirmed by the results obtained in this study, where after the impregnation process and as a result of synthesis, the percentage of phenolic compounds changed; and in the case of some compounds, for example, neochlorogenic acid, degradation occurred and the content decreased. The differences between the cultivars are due to their individual characteristics; the rapid physiological reaction and higher hydroxycinnamic acid synthesis in the Komarno is also related to higher lignin synthesis in this cultivar after peeling and cutting (Table 2). The lignin content in the Komarno cultivar was three times higher than in the Baltimore F1, in which the reaction to stress is less intense. Studies by [PERSON] et al. [53] confirmed the simultaneous synthesis of lignin and phenolic compounds as a result of wounding stress in carrot tissue.