الفهرس 
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Abstract
The aim of this investigation was current to expansion of carrot shelf life during cold storage. Gross chemical composition and bioactive compounds in raw carrots (Daucus Carota L.) were determined. Results revealed that carrot was rich in total carbohydrates and fibres content. In addition, carrot samples were rich in carotenoids and the antioxidant activity of raw carrots was 4.76 %. Carrots were sorted, washed, dried, separated into portions and treated by hot shock (55°C, 2 min.), citric acid solution (2%, 10min.) and steaming (70°C, 2 atm, 5 sec.) alone or in combination of hot shock + citric acid and citric acid + steaming compared to control. All samples were packed into polyethylene bags and stored at 5°C ±1 and RH 70% for 70 days. During storage, pH increased in all samples with a relevant decrease in acidity. On the other hand, total count, psychrophilic bacteria, yeast and mold didn’t exceed the recommended limits, whereas, the steamed treatments had the most exceeded shelf life with the best quality attributes. Shredded carrots were dried in an indirect solar drier for 8 hours at 55±2 °C, RH 10% and air speed 25 Km/h. dried carrots had a significantly higher carotene content compared to undried shredded carrots. Although, a degradation in flavonoid and phenolic content have been noticed in dried carrots a high antioxidant activity have been showed. Carrot powder based products were conducted in this work, toasted bagels slices and biscuits showed that 30% of carrot powder is a great ingredient that could be used in processing with having the highest nutritional value (2.17% fibers and 130.483mg 100/gm. carotene), (3.9% fibers and 154.041 mg/100gm carotene) for biscuits and bagels, respectively.