The stability of the major carotenoids in the pumpkin purees
was expected because the factors that could affect the stability of
these compounds were minimised through processing and storage
conditions. Heat processing is sufficient for the inactivation of enzymes
and micro-organisms which could degrade these compounds.
Moreover, there is a partial vacuum situation inside the
bottle because oxygen is removed from it and that is important
to reduce oxidation reactions. Storage at temperatures lower than
30 C and protection from light are also important factors for the
stability of carotenoids.