To compare the effects of freezing and storage at 20 C with
those of 70, 20 C mass carotenoid fractions were normalized
against 70 C mass fractions at each given time point. The effects
of freezing at 20 C were evaluated against the fresh product
using the ratio (R), 20 C mass carotenoid fraction at time /initial
mass carotenoid fraction (i.e. mass fraction normalized to the
fresh product).