This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100oC for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 전처리
    3. 가열감량 및 수분함량 측정
    4. pH 측정
    5. 색도 측정
    6. 페놀 화합물 및 항산화 활성 분석
    7. 총균수 측정
    8. 통계처리
III. 결과 및 고찰
    1. 전처리 조건에 따른 당근의 가열감량 및 수분함량
    2. 전처리 조건에 따른 당근의 pH 및 색도
    3. 전처리 조건에 따른 당근의 총 폴리페놀 및 플라보노이드함량 변화
    4. 전처리 조건에 따른 당근의 β-carotene 및 Lutein 함량 변화
    5. 전처리 조건에 따른 당근의 DPPH 및 ABTS+ 라디칼 소거활성
    6. 전처리 조건에 따른 당근의 총균수
IV. 요약 및 결론
Conflict of Interest
References

• 최진희(공주대학교 외식상품학과) | Jin-Hee Choi (Department of Food Service Management and Nutrition, Kongju National University)
• 추지혜(공주대학교 외식상품학과) | Ji-Hye Chu (Department of Food Service Management and Nutrition, Kongju National University)
• 류혜숙(상지대학교 식품영양학과) | Hye-Sook Ryu (Department of Food and Nutrition, College of Health Sciences, Sangji University) Corresponding author