Effect of storage conditions on vitamin C preservation in lyophilized mushrooms
2001
Kozak, P. (Akademia Rolnicza, Lublin (Poland). Zaklad Inzynierii Suszarnictwa i Przechowalnictwa)
Study dealt with the effect of storage conditions and moisture content of lyophilized mushrooms on vitamin C preservation - as a quality index of material stored over one year. Lyophilized mushrooms of moisture content 2-22%, halved and sliced, were air-tightly packed in foil under atmosphefic pressure and pressure lowered down to 500 Pa. Vitamin C was determined in fresh material, after lyophilization and after storage. Significant differences in vitamin C content were found between mushrooms packed air-tightly under atmospheric and vaccum pressure. Moisture content exceeding 6% also significantly affected vitamin C preservation during mushroom storage
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