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EFFECT OF REFRIGERATION ON RETENTION OF ASCORBIC ACID IN VEGETABLES

EFFECT OF REFRIGERATION ON RETENTION OF ASCORBIC ACID IN VEGETABLES EXPERIMENTAL PROCEDURE The first approach to this problem was made by determining the loss of vitamin C immediately after harvesting the vegetables. Samples of the different vegetables were placed in the acid-extraction solution at the garden Tohile other samples were packed in crushed ice and taken to the laboratory within one hour. Assays lyere made on all samples immediately upon arrival in the laboratory. Those samples packed in crnshed-ice containers r e r e held for further storage in the containers both a t room temperature and at a temperature of 6 to 7"C.(42.8 to 44.6"F.). Samples were removed from the crushed ice and placed in the hydrator of a 'Supported in part by a grant from the Wisconsin Ice and Coal Company, Milwaukee, Wisconsin. We are indebted to Earl and Loraine Cardinal for carrying ont some of the studies reported in this paper. RETENTION O F ASCORBIC ACID IN VEGETABLES mechanical refrigerator, in a wire basket in the bottom of a n ice refrigerator, and on a table in the laboratory. Additional work XTas done during the fall and winter months mhen home-grown vegetables were not available ; therefore many of the samples used were shipped to http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECT OF REFRIGERATION ON RETENTION OF ASCORBIC ACID IN VEGETABLES

ZEPPLIN, MARIE; ELVEHJEM, C. A.
Journal of Food Science , Volume 9 (2) – Mar 1, 1944
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References (14)

Publisher
Wiley
Copyright
Copyright © 1944 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1944.tb16666.x
Publisher site
See Article on Publisher Site

Abstract

EXPERIMENTAL PROCEDURE The first approach to this problem was made by determining the loss of vitamin C immediately after harvesting the vegetables. Samples of the different vegetables were placed in the acid-extraction solution at the garden Tohile other samples were packed in crushed ice and taken to the laboratory within one hour. Assays lyere made on all samples immediately upon arrival in the laboratory. Those samples packed in crnshed-ice containers r e r e held for further storage in the containers both a t room temperature and at a temperature of 6 to 7"C.(42.8 to 44.6"F.). Samples were removed from the crushed ice and placed in the hydrator of a 'Supported in part by a grant from the Wisconsin Ice and Coal Company, Milwaukee, Wisconsin. We are indebted to Earl and Loraine Cardinal for carrying ont some of the studies reported in this paper. RETENTION O F ASCORBIC ACID IN VEGETABLES mechanical refrigerator, in a wire basket in the bottom of a n ice refrigerator, and on a table in the laboratory. Additional work XTas done during the fall and winter months mhen home-grown vegetables were not available ; therefore many of the samples used were shipped to

Journal

Journal of Food Science – Wiley

Published: Mar 1, 1944

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