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.
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Dietz et al. (1986) studied this question.
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