The ascorbic acid content in fennel during storage at 6 °C and 90% R.H. was monitored over a 32 days period and a rapid extraction method was developed to quickly analyze the samples. The concentration of the acid showed a marked decrease during the first 4 days of storage, with a reduction of about 50%. In the following two weeks the ascorbic acid content remained almost unchanged, but extending the storage up to 32 days caused further substantial losses and the final ascorbic acid concentration reached 25% of the initial one. This phenomenon was found to be independent from the sample size.
Effect of chilling on the ascorbic acid content of fennel during storage
GALGANO, Fernanda;
2002-01-01
Abstract
The ascorbic acid content in fennel during storage at 6 °C and 90% R.H. was monitored over a 32 days period and a rapid extraction method was developed to quickly analyze the samples. The concentration of the acid showed a marked decrease during the first 4 days of storage, with a reduction of about 50%. In the following two weeks the ascorbic acid content remained almost unchanged, but extending the storage up to 32 days caused further substantial losses and the final ascorbic acid concentration reached 25% of the initial one. This phenomenon was found to be independent from the sample size.File in questo prodotto:
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