Abstract
The vitamin C contents of 5 fruits and 7 vegetables, as a whole and in diced form, were determined by HPLC during cold storage. Results showed a decrease in vitamin C contents during 15 days refrigeration (7 deg. C) as well as freezing at -20 deg. C. It was found that fruits are more stable than vegetables since the rate of degradation of vitamin C was higher in vegetables as compared to fruits, either during freezing or refrigeration. During 15 days freezing, fruits showed a decrease of 41.05 - 51.44%, whereas, this loss augmented to 54.12 - 89.10% in vegetables. In addition to this, it was also observed that fruits and vegetables which have peels are less vulnerable to vitamin C degradation; the ratio of degradation of vitamin C in all the fruits studied and potato was not more than 51.44%. In fruits, apple was more susceptible and in vegetables, potato was more stable to vitamin C degradation. (author)
Firdous, S;
Abdullah, N;
Alim-un-Nisa,;
Ejaz, N
[1]
- Pakistan Council for Scientific and Industrial Research, Labs. Complex, Lahore-54600 (Pakistan)
Citation Formats
Firdous, S, Abdullah, N, Alim-un-Nisa,, and Ejaz, N.
Effect of storage temperature and time on the vitamin C contents of selected fruits and vegetables.
Pakistan: N. p.,
2010.
Web.
Firdous, S, Abdullah, N, Alim-un-Nisa,, & Ejaz, N.
Effect of storage temperature and time on the vitamin C contents of selected fruits and vegetables.
Pakistan.
Firdous, S, Abdullah, N, Alim-un-Nisa,, and Ejaz, N.
2010.
"Effect of storage temperature and time on the vitamin C contents of selected fruits and vegetables."
Pakistan.
@misc{etde_21459394,
title = {Effect of storage temperature and time on the vitamin C contents of selected fruits and vegetables}
author = {Firdous, S, Abdullah, N, Alim-un-Nisa,, and Ejaz, N}
abstractNote = {The vitamin C contents of 5 fruits and 7 vegetables, as a whole and in diced form, were determined by HPLC during cold storage. Results showed a decrease in vitamin C contents during 15 days refrigeration (7 deg. C) as well as freezing at -20 deg. C. It was found that fruits are more stable than vegetables since the rate of degradation of vitamin C was higher in vegetables as compared to fruits, either during freezing or refrigeration. During 15 days freezing, fruits showed a decrease of 41.05 - 51.44%, whereas, this loss augmented to 54.12 - 89.10% in vegetables. In addition to this, it was also observed that fruits and vegetables which have peels are less vulnerable to vitamin C degradation; the ratio of degradation of vitamin C in all the fruits studied and potato was not more than 51.44%. In fruits, apple was more susceptible and in vegetables, potato was more stable to vitamin C degradation. (author)}
journal = []
issue = {4}
volume = {53}
place = {Pakistan}
year = {2010}
month = {Jul}
}
title = {Effect of storage temperature and time on the vitamin C contents of selected fruits and vegetables}
author = {Firdous, S, Abdullah, N, Alim-un-Nisa,, and Ejaz, N}
abstractNote = {The vitamin C contents of 5 fruits and 7 vegetables, as a whole and in diced form, were determined by HPLC during cold storage. Results showed a decrease in vitamin C contents during 15 days refrigeration (7 deg. C) as well as freezing at -20 deg. C. It was found that fruits are more stable than vegetables since the rate of degradation of vitamin C was higher in vegetables as compared to fruits, either during freezing or refrigeration. During 15 days freezing, fruits showed a decrease of 41.05 - 51.44%, whereas, this loss augmented to 54.12 - 89.10% in vegetables. In addition to this, it was also observed that fruits and vegetables which have peels are less vulnerable to vitamin C degradation; the ratio of degradation of vitamin C in all the fruits studied and potato was not more than 51.44%. In fruits, apple was more susceptible and in vegetables, potato was more stable to vitamin C degradation. (author)}
journal = []
issue = {4}
volume = {53}
place = {Pakistan}
year = {2010}
month = {Jul}
}