Carrot is the richest source of beta-carotene, the precursor of vitamin A Gopalan et ai, 4 besides appreciable amount of vitamin Bv B2, B12 and minerals and thus help in substantially eliminating vitamin A deficiency and is fortunately available inabundance. Being highly perishable, carrot needs utmost care during post-harvest handling so as to extend its shelf-life. Different pretreatments and storage conditions have been reported to increase the shelf-life of fruits and vegetables. Furthermore,converting perishable carrots into various processed products can yield good returns from both internal and foreign markets. There is a paucity of information regarding the storage of carrot and its subsequent processing. Moreover, the literature on carrot pulp in also scantly. Hence an attempt was made to study the changes in quality of pulp during 6 months of storage.
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