Effects of Process Stage and Storage on Retention of Beta‐Carotene in Tomato Juice

Abstract

ABSTRACT Twelve tomato cultivars were evaluated during commercial juice production and storage for retention of betacarotene. Samples of fresh tomatoes, after extraction, pasteurization, canning, and after 7 months storage at 22°C were analyzed according to the AOAC methods (1980) for beta‐carotene. There was a twofold difference in beta‐carotene content between the highest and lowest cultivars in raw processed and stored product. A 20% loss of the beta‐carotene content was observed during extraction and another 20% loss found after 7 months of storage.