Open AccessEffect of storage method on ascorbic acid content in potato
Author(s) -
Г А Демиденко,
S. V. Khizhnyak,
Н Н Типсина,
Е. А. Струпан,
O A Sizykh
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/848/1/012042
Subject(s) - ascorbic acid , chemistry , vitamin c , vitamin , food science , biochemistry
The purpose of the study was to study the change in the vitamin C content in potato tubers over a period of 270 days of storage in a potato storage of the buried type, regulated by natural supply and exhaust ventilation (I type of storage) and active (forced) ventilation with artificial cooling (II type of storage). In the I type of storage the content of vitamin C decreased from 25.0 mg to 5.8 mg per 100 g. In the II type of storage the content of vitamin C decreased from 25.1 mg to 21.0 mg per 100 g.In both cases the kinetic of vitamin C degradation could be described by logistic function with coefficient of determination over 0.999.