The influence of storage conditions of candied fruits enriched with vitamin C by different methods on its content | Vplyv skladovacích podmienok na sladené ovocie obohatené vitamínom C
2010
Pietrzyk, S., University of Agriculture, Krakow (Poland) | Gałkowska, D., University of Agriculture, Krakow (Poland) | Fortuna, T., University of Agriculture, Krakow (Poland) | Bojdo-Tomasiak, I., University of Agriculture, Krakow (Poland) | Wypchoł, A., University of Agriculture, Krakow (Poland)
The aim of this work was to study the effect of storage conditions of candied fruits enriched with vitamin C on its concentration in that product. The materials were candied fruits (black chokeberry and black currant) enriched with vitamin C by two methods during their production. The final products were stored within 3 months at 8 and 20 deg C. On the basis of the results it was stated that enrichment method affected the concentration of the vitamin C in fruits measured during storage period at the above conditions.
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