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International Journal of Food and Fermentation Technology
Year : 2015, Volume : 5, Issue : 1
First page : ( 65) Last page : ( 68)
Print ISSN : 2249-1570. Online ISSN : 2277-9396.
Article DOI : 10.5958/2277-9396.2015.00009.4

Effect of Different Storage Conditions on Ascorbic Acid Content in Tomato and Cabbage

Singh Vinita1, Singh S.P.2,*

1Subject Matter Specialist (Home Science), JNKVV, Krishi Vigyan Kendra, Sagar, MP-470002, India

2Reader, Department of Horticulture, Institute of Agricultural Sciences, BHU, Varanasi, Uttar Pradesh, India

*Corresponding author: sbhm2027@gmail.com

Online published on 23 November, 2015.

Abstract

Ascorbic acid commonly known as vitamin C is essentially required human beings for their health and longevity. However, Due to inability of man to synthesize ascorbic acid, it has to be continuously supplied through the diet. The present study conducted with an objective to examine the relative efficacy of different storage conditions in retaining the ascorbic acid content in fresh vegetables. viz tomato and cabbage The vegetable were kept in both perforated and non -perforated polythene bags under light, dark and refrigerated condition. The ascorbic acid was analyzed with titration method from the day of procurement from market till eighth day on every alternative day. A gradual decrease in ascorbic acid content in both the vegetables during storage took place. The vegetables kept in non perforated polythene bags under refrigeration and dark retained vitamin C most when compared to other storage conditions.

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Keywords

Ascorbic acid, storage, perforated and non-perforated polythene bags, storage, refrigeration.

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