Changes of taste and content of some nutritional components of carrot during storage period under room temperature

Changes in contents of VC,soluble sugar and reducing sugar,and in appearance and taste of tubers of eight cultivars of Daucus carota var. sativa DC. storaged under room temperature( 20 ℃) for 15 d were analyzed. The results show that when storaging for 3-6 d,taste and appearance of tubers of eight cultivars all are better,contents of VC,soluble sugar and reducing sugar of them are mostly significantly higher than those of tubers just dug out. Contents of VC,soluble sugar and reducing sugar of tubers storaged for 15 d are also mostly significantly higher than those of tubers just dug out, but tuber taste is worse and tubers appear phenomena of cavity,hollowness,mildew,rooting and turning white,etc. Therefore,carrots storaging under 20 ℃ for 3-6 d is the most suitable for eating and processing.