Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving Page: 1
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Many factors anst b# considered in comparing th#
ascorbic acid values of canned and frog#n frnits, ^h#
baaic factors that have been ahewn to influence the
ascorbic acid content of fruit in quantity preparation are,
however, the variety of th@ trait, the sis#, and the degree
-3*
of riyeneas, Schroder, Satterfi#M., $nd (*43)
considered all of these factors in assaying peaches. No
cerrolatien was found b$tv##n th# sin,# of the yo&eh and the
ascorbic acM content, but the d$gr## of riyen@sa did
affect the content, the ripest being the highest in aa-
corbic acid. The variety inflwneesthe content, varying
from 3.34 to 12.$6 mg./lOO g^. in different varieties.
The influence of the duration and of the temperature
of storage upon th^ ascorbic ^cid content of a variety of
applas determined by animal feeding and, by dye-titration,
TeAhnnt#r Th# results shewed that some varieties
—y— — ' — — —'
M* gehreder, 9. H. Sattarfi#!#* and A, D. Holmes,
"Influence of Variety, bi^e, and Decree of Ripeness on the
Ascorbic Acid Content of P@aeh##$" yownal of 'Nu.tyltioR.25:
503*30$, 1943.
g
X, N, Todhanter, "Some Factors Influencing the ascorbic
Acid Oont#at of Apples*" Food Research. Is 435-442, 1936.
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, June 1948; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75676/m1/7/: accessed July 18, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .