Vitamin C content was monitored in fennel during a 32-day storage period at 6 degree celsius and 90% R.H. and a rapid extraction method was developed to quickly analyse the samples. The concentration of the vitamin showed a 50% decrease during the first 4 days of storage. In the following two weeks the amount of vitamin C remained almost unchanged. Extending the storage time up to 32 days resulted in further substantial losses, with the final vitamin C concentration being 25% of the initial concentration. This phenomenon was found to be independent of the size of the sample
Effect of chilling on the ascorbic acid content of fennel during storage
Favati, Fabio;
2002-01-01
Abstract
Vitamin C content was monitored in fennel during a 32-day storage period at 6 degree celsius and 90% R.H. and a rapid extraction method was developed to quickly analyse the samples. The concentration of the vitamin showed a 50% decrease during the first 4 days of storage. In the following two weeks the amount of vitamin C remained almost unchanged. Extending the storage time up to 32 days resulted in further substantial losses, with the final vitamin C concentration being 25% of the initial concentration. This phenomenon was found to be independent of the size of the sample
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