Claim · model-written summary
After ten months, fruit vitamin C was retained at 62–76% of initial value.
- Taxon
- strawberry (Fragaria ananassa), sweet cherry (Prunus avium L.) and sour cherry (Prunus cerasus L.)
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Fragaria ×ananassa
Prunus avium
Prunus cerasust0 - Outcome
- vitamin C contente0
- Direction
- kepte0
- Value
- 62-76%e0
- Comparator
- initial valuee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“the vitamin C content is kept at 62-76% of the initial value.”
t0“strawberry (Fragaria ananassa), sweet cherry (Prunus avium L.) and sour cherry (Prunus cerasus L.)”
Title
Mariana‐Atena Poiana; Diana Moigrădean; Ersilia Alexa Bulgarian Journal of Agricultural Science 2010
Other claims from this paper (8)
- Observation Sour cherries had the highest polyphenols, anthocyanins and antioxidant activity.
- Observation Fresh strawberries had the highest vitamin C content.
- Intervention effect Freezing caused small losses in fruit bioactive compounds and color indices.
- Intervention effect Storage to four months did not significantly affect fruit bioactive compounds and color.
- Intervention effect After ten months, fruit phenolics decreased by 28–47% of initial value.
- Intervention effect After ten months, fruit anthocyanins were retained at 80–91% of initial value.
- Observation Sour cherries had the smallest antioxidant activity losses after ten months of freezing and storage.
- Observation Strawberries had the biggest antioxidant activity losses after ten months of freezing and storage.