Two methods for the measurement of pigments occurring in colored grapefruit are outlined and the results compared. Method A involves extraction of the sample, separation of the major pigments-lycopene and carotene-on a magnesia-Super Cel column, elution, and spectrophotometric measurements of the separated pigments. By method B, a more rapid but less precise procedure, the pigment is extracted and the absorptivity of the extract determined a t 451 mp for carotene and 503 mp for lycopene. Results of total concentration of the pigments, as determined by simultaneous equations, show

A Research Note CARROT BEVERAGES ABSTRACT EXPERIMENTAL Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, p-carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1,2,4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot-orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.Preparation of carrot juice, carrot puree and carrot-orange puree Carrot juice was pressed from Imperator cultivar carrots according to the method of Stephens et al. (1971).

Communicationsof the original juice concentrate should be such that it provides at least 46 mg/100 mL in the dilution at the time of preparation. If this criterion is met, the expected shelf-life to an expiration date value of 28 mg/100 mL is about 20 days.

The purpose of this investigation was to determine if the pH of juice from acid-treated carrots could be adjusted with NaOH to that of juice from water-treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid-treated carrots was adjusted with NaOH to that of juice from the hot water-treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the watertreated carrots, pH adjusted juice had better flavor and was only slightly more yellow.

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