Sulfite and Starch Affect Color and Carotenoids of Dehydrated Carrots ( Daucus carota ) during Storage

Sulfite and starch treatments influenced the quality of dehydrated carrots. Initially, redness of dehydrated carrots was high in sulfite‐treated samples. Redness and total α‐ and β‐carotenes decreased as storage time increased in all treatments. Starch‐treated samples had a slower rate of carotene loss, and retained more (P < 0.05) red color than did control and sulfite‐treated samples. When residual sulfite in dehydrated carrots decreased to ∼≤200 ppm, its effectiveness in protecting carotene was not notable.