Abstract: In order to select suitable varieties of carrot for processing carrot puree as strained food, ten varieties of carrot were investigated. The results showed that XPH39l0, Luego and(3025A×1206B) 3024C-three vdrieties contained more β-carotene and their products gained higher scores in sensory evaluation that adding cyclodextrin(0. 5%), butter(0.5%) and Vitamine C (30mg/100g) preserved more β-carotene than control

Key words:  , Variety Carrot puree；