Debjani Dutta, Utpal Raychaudhuri, Runu Chakraborty*
Carrots were blanched and stored in a freezer to study the retention of - carotene. Retention was found to be better in 3 min blanched samples than in 5 min ones. There was an increase in -carotene content in carrots after 5 days at all storage temperatures: 0, –8, –14, and –18o C. Decrease was found to be insignificant compared to the initial value even after 80 days of storage time at –18o C and for 3 min blanch time.
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