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Influence of storage conditions on vitamin C content of white cabbage.

Author(s) : KARUS A., KARUS V., LEIS L., et al.

Summary

White cabbage is a widely consumed vegetable and main source of vitamin C in East-European countries. The loss of vitamin C was investigated by storing white cabbages in cellars and refrigerators at 4 °C and in freezers at -24 °C. The decrease in vitamin C concentration was significant during storage both in cellars and in refrigerators. The best method for minimizing the loss of vitamin C was storage in cellars. In frozen samples the most significant loss of vitamin C occurred during the thawing process.

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Pages: 2000-4

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Details

  • Original title: Influence of storage conditions on vitamin C content of white cabbage.
  • Record ID : 2002-1970
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 272-275; fig.; tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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