Carrot preserve was stored at room temperature for a period of four months. At the end of storage retention of β-carotene was 44.62 per cent in carrot preserve whereas the retention of ascorbic acid was 37.55 per cent only. There was no change in total sugars. Also the minerals were stable except phosphorus and calcium which decreased non significantly. Na, K and Fe content of preserve remained constant with initial value of 31.60, 28.10 and 2.05 mg/100g, respectively. There was significant decrease in total solids after one month of storage. However there was significant reduction in pH value and increase in acidity during storage of four months. Appearance, colour, taste, flavour and the overall acceptability of preserve increased as the storage period increased.
Carrot preserve, Micronutrients, Minerals, Physico-chemical, Sensory evaluation
