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Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes.

Author(s) : GRAHAM W. D., STEVENSON M. H.

Type of article: Article

Summary

While irradiation affected vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. Irradiation, storage and cooking in potatoes reduced vitamin C concentration. Irradiated samples stored for 5 months had similar or marginally higher levels than non-irradiated potatoes.

Details

  • Original title: Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes.
  • Record ID : 1999-3631
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 75 - n. 3
  • Publication date: 1997

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