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ABSTRACT
Carrot juice is a popular and nutritious beverage that is consumed for its numerous health benefits, including high vitamin and mineral content. However, like many other natural juices, carrot juice undergoes various changes during storage, which can affect its quality, shelf life, and consumer acceptability. Carrots were obtained from the open market in Uselu, BeninCity. It was washed with distilled water and blended into juice. This study examine the Physico-chemical changes that occurs during the storage of the carrot juice, the parameters taken into consideration include; changes in physical features, PH, titrable acidity, specific gravity, electrical conductivity, vitaminC content, sugar content and Uv-vis spectrum. Standard methods including titrimetry Spectrophotometry methods were employed in this study.
