In this experiment three factors were regarded concerning the storage stability of freeze-dried carrots, diapose of blanching, addition of L-Ascorbic acid and treated in different temperature. At first the action of blanching shown decreasing 6% of Lycopene during 10 days storage. By the addition of L-Ascorbic acid, the antioxidation power succeeded up to 100 days but after 150-300 days storage restraining power could not continued and some blowning color appeared. If L-Ascorbic acid were added, some anti-oxidation effects could be seen for 30-60 days but not after these days. Moreover increasing moisture contents would be greatly accelerated these reaction.
On the other hand, 5% of L-Ascorbic acid were added after blanching it was effected very favourably. Lycopene content decreased only 15-16% during 300 days storage even any discoloration appeared. This condition may be maintained by addition of more higher amount of L-Ascorbic acid. By decreases of lycopene content down to 45-50% some discoloration and special unagreeable odor would be detected.