In the present study, we found that the combined treatments of blanching and sonication significantly improved the coloring pigments,
contents of sugar, chlorogenic acid and some mineral elements of carrot juice. Moreover, it also significantly decreased the microbial population of carrot juice. By combining blanching and sonication we could get the benefits of both techniques at the same time. On the basis of results obtained, we suggest that the combined treatment of blanching and sonication may successfully be employed on commercial scale for the production of carrot juice with improved quality and safety as well.