ISSN:
1573-9104
Keywords:
Ascorbic acid
;
Pineapple
;
Processing and storage
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from 22.5 mg to 33.5 mg/100 g sample. After storage at room temperature (30–32 °C) of whole pineapple for two weeks, ascorbic acid was reduced to between 59 and 65 percent of the fresh juice. Processing the juice by pasteurisation reduced the ascorbic acid to between 28 and 46 percent while storage in plastic bottles for two months further reduced the ascorbic acid content to between 10 and 21 percent.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01088433
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