Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving Page: 21
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81
difference between the frozen and the canned fruit remained
about the same, varying from 51 par cent to 93 per cent, with
the exception of pineapple, which shewed a greater per sent of
total ascorbic acid in the canned fruit* Both pine&pple and
apples gave higher percentages of reduced ascorbic gcid (M per
cent and 60 per cent respectively^, but after preparation only
the apples still showed a higher per cent of reduced ascorbic
acid for the canned fruit.
All of the frozen fruits except apples gave lower values
of total ascorbic acid aft^r preparation for serving. The per-
centage of retention ranged from 18.3 per cent for blackberries,
to 117.6 per cent for apples. The retention values obtained for
canoed fruits were higher on the whole, though the initial
ascorbic aeid content wag lower th&n the frozen fruit* Conse-
quently, the amount of ascorbic acid found in a serving of frozen
fruit was greater than for the canned fruit, pineapple with
a percentage of 134 and apples with 114 gave the highest re-
tentions for the canned fruit, while the ether fruits ranged
from per cent to 99 par cent*
When only the reduced ascorbic acid retention of these
frozen fruits is considered the value# ranged from, zero per cent
for apples, blackberries, and apricots, to 115 per cent for
peaches. The lowest value reported for the canned fruits was
zero per cent for apricots, and the highest was 133 per cent
for apples and ISO per cent for cherries, Table a.
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, 1948; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75676/m1/27/: accessed April 24, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .