Effects of high pressure homogenization (HPH) on physical stability and carotenoid degradation kinetics of carrot beverage during storage were investigated. Different pressure (60 MPa, 120 MPa and 180 MPa), passes (1 and 3 passes) and inlet temperature (25 degrees C and 60 degrees C) were applied. Results suggested HPH with moderate inlet temperature better preserved the color during storage than the combination of HPH and heat treatment (HT). Carrot beverage had progressively worse stability during storage according to zeta-potential and relative turbidity (T-rel). Moreover, HPH combined with HT caused the lower T-rel (56.18-74.43%) during storage than HPH at 25 degrees C (68.55-82.07%). The viscosity of beverage increased during storage and the rheological curve conformed to Herschel-Bulkley model. Degradation kinetics of carotenoids during storage followed first-order reaction. HPH assisted by moderate inlet temperature (180 MPa, 1 pass and 60 degrees C) better preserved carotenoids (41.70 mu g/mL at the 28th day) than other treatments.