Effect of storage conditions on the stability of vitamin C in various fruits and vegetables produced and consumed in Quebec
1991
Zee, J.A. | Carmichael, L. | Codere, D. | Poirier, D. | Fournier, M.
Nearly 90% of vitamin C in the human diet is obtained from fruits and vegetables as ascorbic and dehydroascorbic acids. However, these compounds are sensitive to light and oxygen and may decompose under normal transport and storage conditions, resulting in reduction of the nutritional value of the foodstuffs. In this work, the effect of various commercial and domestic storage conditions (3, 8, 23 degrees C with or without light) on vitamin C contents of some fruits and vegetables produced in Quebec was studied. In general, degradation of vitamin C is a function of time. In some foodstuffs, however, the onset of degradation is delayed during the first few days during which the vitamin content actually increases as a result of continuing endogenous metabolism.
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