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Retention of ascorbic acid in some vegetables during storage


, : Retention of ascorbic acid in some vegetables during storage. Forskning og Forsoek i Landbruket 28(6): 639-649

The ascorbic acid (vitamin C) content of parsley, leeks and Brussels sprouts was determined during crop storage at different temperatures and durations. In parsley held in perforated plastic bags at 100% RH, the content fell to about 50% of the initial 300 mg/100 g fresh weight, during one week at 20 deg C. After storage for 2 weeks at 12.5 deg , 3 weeks at 5 deg and 12 weeks at 0 deg or 1 deg the level had dropped in each case to 70-80% of the original.

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