Abstract
AbstractFreshly harvested carrots were stored at about 6°c. in a closed tin box. Loss of weight and mould growth were negligible. From time to time tiny cylinders were removed from each carrot and total fat‐soluble pigment was extracted and estimated colorimetrically. This pigment increased during storage. The increase, which was unrelated to variety, age or initial pigmentation, reached a maximum of 11% ±3.3 in about 60 days and declined thereafter. The carotenol (‘xanthophyll’) fraction increased much more than the carotene fraction. No evidence was found for the conversion of any carotenoid pigment into a deeper one and the conclusion is reached that a colourless substance is converted into a coloured one.
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