INVESTIGATION OF CARROT FOOD VALUE DEPENDING ON SORT PECULIARITIES AND ITS CHANGE AT STORAGE

A food value of carrot roots is determined by a content such chemical composition components as dry substance, ascorbic acid, carotene and other. The also its ability to be stored for long time. research aim was study change different sorts at storage open in boxes. gives an search sort, suitable storage, arrangements better preservation nutritiousness storage.
 It has been established, that the dynamics intensity losses roots’ depends on sort peculiarities. Thus, during 7.5 months Daryna, Shantane KL Nant Kharkiv lost from 0.92 4.12 % substance. total sugar decreased 0.16 0.77 initial Daryna Kharkiv, whereas demonstrated increase end 0.29 %. same tendency observed changes monosaccharides saccharose.
 acid varied decrease. At were 1.43–1.93 3.42–4.26 mg/100 g respectively. nitrates remained level – 202 mg/kg humid mass, it 18 26 respectively.
 must noted, processes more intensive roots. In slower.