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Effect of chilling on the vitamin C content of fennel during storage.

Author(s) : GALGANO F., FAVATI F., LAPELOSA L., et al.

Type of article: Article

Summary

Vitamin C content was monitored in fennel cv. Tardivo di Siracusa during a 32-day storage period at 6 °C and 90% relative humidity. 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.

Details

  • Original title: Effect of chilling on the vitamin C content of fennel during storage.
  • Record ID : 2004-0241
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 14 - n. 2
  • Publication date: 2002

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