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Preservation of ascorbic acid in rose hips during storage
Author(s) -
Mapson L. W.,
Tomalin A. W.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090708
Subject(s) - ascorbic acid , vitamin c , chemistry , food science , biology
Abstract The stability of ascorbic acid in rose hips stored under various conditions has been investigated. The growth of fungi on hips can be completely inhibited by certain treatments, but even so, the loss of ascorbic acid occurs at a rate similar to that in fruits in which fungal infection is evident. Similarly, treatments which cause physiological damage but prevent fungal attack accelerate the rate of loss of the vitamin. It is concluded that the main loss of ascorbic acid from hips stored above o° is due to physiological damage rather than to fungal infection. At temperatures below o°, the growth of moulds is prevented but loss of ascorbic acid occurs through enzymic oxidation. This loss is fairly rapid at temperatures above −10° but the rate of loss at −20° is so slow that satisfactory storage for periods of 6–12 months may be achieved.