Investigations were conducted on the changes in carotenoids content, and quantification of cis-trans-${eta}$-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C$\_$30/ reversed-phase column with diode-array detection. The results showed that lutein, ail-trans-${eta}$-carotene, ${alpha}$-carotene, 9-cis-${eta}$-carotene and 13-cis-${eta}$-carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, ${alpha}$-carotene and all-trans-${eta}$-carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.