Effect of Storage Temperature and Time on the Vitamin C Contents of Selected Fruits and Vegetables

Vitamin C in Fruits and Vegetable

Authors

  • Shamma Firdous FBRC, PCSIR Laboratories Complex, Ferozpure Road, Lahore-54600, Pakistan
  • Naheed Abdullah FBRC, PCSIR Laboratories Complex, Ferozpure Road, Lahore-54600, Pakistan
  • Alim-un- Nisa FBRC, PCSIR Laboratories Complex, Ferozpure Road, Lahore-54600, Pakistan
  • Nusrat Ejaz FBRC, PCSIR Laboratories Complex, Ferozpure Road, Lahore-54600, Pakistan

Keywords:

fruits,vegetables, vitamin C, refrigeration, freezing

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 °C) as well as freezing at -20 °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.

 

 

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Published

2010-06-28

How to Cite

Firdous, S., Abdullah, N., Nisa, A.- un-., & Ejaz, N. (2010). Effect of Storage Temperature and Time on the Vitamin C Contents of Selected Fruits and Vegetables: Vitamin C in Fruits and Vegetable. Biological Sciences - PJSIR, 53(4), 218–222. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/462

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