This article shows the importance of the local carrot root fruit in the national economy, which is loved by the population today. Its branches of use for the food industry, i.e. cases of maximum preservation of its medicinal properties and chemical composition compared to other types of vegetables, in the production of various products in a fresh yellow appearance, storage and processing for certain periods, have been studied. In addition, the superiority levels of carrots over other products, as well as the main chemical composition of carrot tubers in any form of use, the amount of dissolved dry matter in the tubers and the level of acidity in the juice were studied. The dependence of the storage period of carrots in the freshly cut state and the long-term storage period, in addition, the main technological parameters in the process of long-term storage of carrot tubers in modern refrigerated warehouses are presented. Information on the total amount of natural weight loss during initial cooling and long-term storage with changes in quality indicators depending on the temperature and relative humidity of the air in the cooling chamber is presented.