ABSTRACT Effects of two types of mechanical injury (wounding and bruising) on the ascorbic acid content of Belrus cultivar tubers were compared. Wounding involved cutting slices (1 mm) and strips (10 × 20 mm) and both slices and strips exhibited a highly significant increase (p < 0.01) in ascorbic acid following wounding. The largest increase (400%) occurred in slices after 2 days. Ascorbic acid decreased significantly (p < 0.05) in the bruised halves as compared with the unbruised halves. Maximum decrease in ascorbic acid (347%) of bruised tissue occurred after 2 days storage at 5°C. The unbruised halves appeared to synthesize ascorbic acid when compared with the controls, the maximum increase (144%) occurring after 2 days storage at 5°C.
Journal of Food Science – Wiley
Published: Mar 1, 1986
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