Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage
Volume: 63, Issue: 3, Pages: 957 - 962
Published: Jan 13, 2015
Abstract
Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Samples of each commodity were harvested, processed, and analyzed for nutrient content at three storage times per treatment. Ascorbic acid showed no...
Paper Details
Title
Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage
DOI
Published Date
Jan 13, 2015
Journal
Volume
63
Issue
3
Pages
957 - 962
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