In the study, the effect of different doses of ultraviolet-B (UV-B) irradiation on the biochemical quality of Eregli Black Carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) investigated, during storage. For this purpose, the carrot roots treated with 0 kJ m- ² (control), 1.575 kJ m- ² (15m), 3.15 kJ m- ² (30m) and 6.30 kJ m- ² (60m) doses of UV-B were placed into the 1 kg sized PE bag and then stored in a cold room at 4 ± 1oC temperature and 85-90% relative humidity for 5 months