Influence of cold storage and blanching on the carotenoid content of Kintoki carrots Original Research Article

A high consumption of lycopene is associated with a decreased risk of cardiovascular diseases and cancer. A lycopene containing carrot variety, Kintoki, with about 9 mg lycopene on a wet weight basis could, besides tomatoes, probably serve as an additional source of lycopene in the diet. High availability and stability of lycopene is achieved in carrot products after blanching at high temperatures (T=90 °C) and oxygen-free conditions.