ABSTRACT Selected cruciferous (including six cultivars of broccoli) and noncruciferous vegetables were analyzed for ascorbic acid, total sulfur, moisture contents and pH. Vegetables were assayed initially after harvest and after three weeks storage at 2°C and 95–100% relative humidity. During storage ascorbic acid retention in cruciferous vegetables ranged from 75–98%, whereas non‐cruciferous vegetables ranged from 16–75% retention. Initial ascorbic acid content correlated with sulfur content (r = 0.925) when comparing cruciferous and noncruciferous vegetables. A correlation coefficient of 0.230 was obtained for the initial ascorbic acid content versus total sulfur content within six broccoli cultivars.
Journal of Food Science – Wiley
Published: Jan 1, 1990
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