Nagy S, Smoot JM (1980) Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice. Maeda EE, Mussa DMDN (1986) The stability of vitamin C (L-ascorbic acid) in bottled and canned orange juice. Langdon TT (1987) Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. Lee HS, Chen CS (1998) Rates of vitamin Closs and discoloration in clear orange juice concentrate during storage at temperatures of 4-24 C. O'Beirne D, Egan S, Healy N (1987) Some effects of reduced boiling time on the quality of fruit preserves. Recommended Dietary Allowance of vitamin C in canned single-strength orange juice. Nagy S, Smoot JM (1977) Temperature and storage effects on percent retention and percent U.S. Ministry of Agriculture, Fisheries and Food, UK: The Royal Society of Chemistry, pp 279–311. McCance & Widdowson's: The composition of Foods, 5th edn. London and New York: Academic Press, pp 369–383. In: Hulme AC (ed), The Biochemistry of fruits and their Products. Steel RG, Torrie JH (1980) Principles and Procedures of Statistics. Washington, DC: Association of Official Analytical Chemists, pp 10, 16-17. J Food Sci 64: 37–40.ĪOAC (1995) Official Methods of Analysis, 16th edn. Iversen CK (1999) Black Currant Nectar: Effect of processing and storage on anthocyanin and ascorbic acid content. J Food Sci 47: 429–436.Ĭlegg KM (1964) Non-enzymic browning of lemon juice. Kanner J, Fishbein J, Shalom P (1982) Storage stability of orange juice concentrate packaged aseptically. Johnson JR, Braddock RJ, Chen CS (1995) Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants. Cambridge: Royal Society of Chemistry, pp 74–145. Int J Food Sci Nutr 46: 107–115.ĭavies MB, Austin J, Partridge DA (1991) Vitamin C: Its Chemistry and Biochemistry. ![]() Roig MG, Rivera ZS, Kennedy JF (1995) A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates. Nagy S (1980) Vitamin C contents of citrus fruit and their products: A review. In: Nagy S, Shaw PE (eds), Tropical and Subtropical Fruits. Washington: National Academy Press.Ĭarr CA, Frei B (1999) Towards a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. London: CRC Press, pp 2247–2255.įood and Nutrition Board of the National Academy of Sciences (2000) Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Tropical Press, pp 9–37.Įnsminger AH, Ensminger ME, Konlande JE, Robson JRK (1994) Vitamin C. Kwee LT, Chong KK (1990) Guava in Malaysia. This study revealed that the consumption of one fresh guava/day (≈250 g) or one glass of juice/day (≈200 ml), even after storage, still satisfies the recommended dietary allowance (RDA) for vitamin C (90 mg/day for men and 75 mg/day for women) for healthy non-smoking adults. The average ascorbic acid content of juice (76.2 mg/100 g fruit) was significantly (p0.05) decrease the ascorbic acid content over time. Processing led to an overall decrease of 20.4% for juice and 62.5% for jam. ![]() During the juice making process, the highest percentage of loss of ascorbic acid was due to peeling (6%) followed by exhausting (4.5%). White’) and 25% for ‘Hawaiian’ over six days. Postharvest storage of the fruits resulted in a loss of 28% of ascorbic acid for ‘Labourdonnais White’ (‘L. Results showed that the average ascorbic acid content of two cultivars of guava, (‘Labourdonnais White’ and ‘Hawaiian’) were 201.1 ± 0.70 mg/100 g and 95.4 ± 0.19 mg/100 g on a fresh weight basis, respectively. The effects of storage of fresh fruits and the processing into jam and juice followed by storage, on the ascorbic acid content of guava were investigated.
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