Through this work we followed the influence of some thermal treatments on the carotenoids content of
carrots. Carrots were analyzed fresh and after blanching, boiling, freezing raw and freezing blanching
prior. Carotenoids content of the samples was determined spectrophotometrically. As raw material were
used carrots from the domestic market, Flam variety. The highest carotenoid content was recorded for raw
carrot (82.716 mg / g). By boiling for 20 minutes, the content of carotenoids in carrot remains only 28%
(23.209 mg /g). Frozen carrot also lose the contents of carotenoids, leaving only 33.8% (27.961 mg /g).
The lowest content of carotenoids(20.196 µg/g) was found in carrots blanched and then frozen for 2
months at -18˚C.