Table 2.

Effect of different processing methods on total carotenoids and β-carotene

Variety	Method	Total carotene (mg/100 g.f.w)	Percentage of retention (%)	β-carotene (μg/g.f.w.)	Percentage of retention (%)	Dry matter (%)
KS-7	Fresh	7.5 ± 0.23	100	5.9 ± 0.33	100	25 ± 0.17
	Boiling	6.3 ± 0.01	85	5.0 ± 0.10	85
	Frying	5.8 ± 0.14	77	4.8 ± 0.13	82
	Oven drying	6.7 ± 0.02	90	5.5 ± 0.20	94
	Sun drying	5.2 ± 0.01	70	4.2 ± 0.20	72
ST-14-1	Fresh	14.1 ± 0.06	100	12.8 ± 0.33	100	21 ± 0.17
	Boiling	12.8 ± 0.20	91	10.7 ± 0.43	84
	Frying	12.1 ± 0.02	86	09.5 ± 0.33	74
	Oven drying	13.5 ± 0.06	96	11.4 ± 0.16	89
	Sun drying	10.2 ± 0.33	73	09.3 ± 0.20	73
ST-14-16	Fresh	12.8 ± 0.42	100	11.2 ± 0.36	100	22 ± 0.17
	Boiling	11.1 ± 0.32	87	10.0 ± 0.01	89
	Frying	10.3 ± 0.23	80	09.7 ± 0.06	86
	Oven drying	11.6 ± 0.25	91	10.1 ± 0.13	90
	Sun drying	08.7 ± 0.27	68	08.2 ± 0.13	73
ST-14-34	Fresh	11.6 ± 0.32	100	09.6 ± 0.42	100	23 ± 0.26
	Boiling	10.5 ± 0.33	91	08.0 ± 0.33	83
	Frying	09.7 ± 0.41	84	07.8 ± 0.13	81
	Oven drying	10.6 ± 0.10	91	08.7 ± 0.06	90
	Sun drying	07.3 ± 0.12	63	06.6 ± 0.36	68
ST-14-49	Fresh	8.9 ± 0.38	100	07.5 ± 0.30	100	24 ± 0.17
	Boiling	8.1 ± 0.33	90	06.9 ± 0.26	91
	Frying	7.6 ± 0.22	85	06.4 ± 0.06	85
	Oven drying	8.5 ± 0.16	95	07.0 ± 0.06	93
	Sun drying	6.2 ± 0.05	69	05.1 ± 0.23	68
ST-14-53	Fresh	13.7 ± 0.38	100	12.1 ± 0.33	100	21 ± 0.17
	Boiling	11.8 ± 0.36	86	10.3 ± 0.40	85
	Frying	10.9 ± 0.36	80	09.6 ± 0.30	79
	Oven drying	12.4 ± 0.32	91	11.0 ± 0.33	91
	Sun drying	08.9 ± 0.47	65	07.6 ± 0.46	63
ST-14-6	Fresh	13.1 ± 0.38	100	11.5 ± 0.30	100	24 ± 0.17
	Boiling	11.8 ± 0.38	91	10.0 ± 0.40	87
	Frying	10.8 ± 0.46	82	08.8 ± 0.23	77
	Oven drying	12.2 ± 0.40	93	10.6 ± 0.40	92
	Sun drying	09.2 ± 0.56	70	08.1 ± 0.23	70
ST-14-9	Fresh	11.2 ± 0.32	100	09.8 ± 0.36	100	22 ± 0.26
	Boiling	10.1 ± 0.33	89	08.8 ± 0.01	89
	Frying	09.6 ± 0.27	85	08.1 ± 0.06	82
	Oven drying	10.6 ± 0.17	94	09.4 ± 0.10	96
	Sun drying	08.1 ± 0.15	72	06.9 ± 0.10	71
SV-3-17	Fresh	15.5 ± 0.15	100	13.6 ± 0.12	100	20 ± 0.17
	Boiling	13.7 ± 0.28	89	12.2 ± 0.30	89
	Frying	12.7 ± 0.38	82	11.2 ± 0.26	82
	Oven drying	14.7 ± 0.17	95	12.7 ± 0.26	93
	Sun drying	10.8 ± 0.29	70	09.0 ± 0.26	66
SV-3-22	Fresh	10.9 ± 0.38	100	09.2 ± 0.13	100	23 ± 0.17
	Boiling	09.8 ± 0.32	90	07.8 ± 0.23	85
	Frying	09.0 ± 0.32	83	06.6 ± 0.20	72
	Oven drying	10.3 ± 0.12	95	08.6 ± 0.30	93
	Sun drying	07.9 ± 0.20	73	06.2 ± 0.20	67
LSD (5%) Variety × Method	0.062	0.34	0.034	0.31	–

The values for Total carotene and β– carotene is the mean±SD of 9 (n=9)replicates experiments