Abstract
Summary Vitamin C levels of commercially frozen okra, potatoes, green beans, broccoli, spinach and peas, including the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1–51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach. Total losses (%) were between 27.6 and 57.9 for the vegetables at the end of commercial frozen storage (6 months). All the data obtained from this study confirmed that, depending on the vegetable type, prefreezing operations have a major impact on the vitamin C contents and this influence persists in the frozen storage.
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Claims 3
Claim · model-written summary
Prefreezing operations decreased initial vitamin C by 19.1–51.5% depending on vegetable type.
Verbatim
e0“Depending on the vegetable type, prefreezing operations caused a 19.1–51.5% decrease in the initial vitamin C levels.”
Claim · model-written summary
Freezing alone did not influence vitamin C levels for vegetables other than green beans and spinach.
- Taxon
- green beans and spinache0
- Treatment
- freezing process alonee0
- Outcome
- vitamin levelse0
- Direction
- did not influencee0
- Qualifier
- except in the cases of green beans and spinache0
Not reportedComparator
Verbatim
e0“The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach.”
Claim · model-written summary
Vegetable vitamin C losses after six months of commercial frozen storage ranged from 27.6 to 57.9%.
Verbatim
e0“Total losses (%) were between 27.6 and 57.9 for the vegetables at the end of commercial frozen storage (6 months).”
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.