EFFECT OF PROCESSING AND STORAGE ON THE ASCORBIC-ACID (VITAMIN-C) CONTENT OF SOME PINEAPPLE VARIETIES GROWN IN THE RIVERS STATE OF NIGERIA

被引：19

作者：

ACHINEWHU, SC

HART, AD

机构：

[1] Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, Port Harcourt

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1994年 / 46卷 / 04期

关键词：

ASCORBIC ACID; PINEAPPLE; PROCESSING AND STORAGE;

D O I：

10.1007/BF01088433

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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-degrees-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.

引用

页码：335 / 337

页数：3

共 5 条

[1] Official Methods of Analysis, (1984)
[2] Achinewhu S.C., Ascorbic acid content of some Nigerian local fruits and vegetables, Plant Foods Hum Nutr, 33, pp. 261-266, (1983)
[3] Baqar, The pineapple, pp. 227-245, (1960)
[4] Akinyele I.O., Keshinro O.O., Akinawo O.O., Nutrient losses during and after processing of pineapples and oranges, Food Chem, 37, pp. 181-188, (1990)
[5] Komarova L., Havrat K., Ascorbic acid content of canned and raw fruits, Ces Hygine, 13, pp. 185-190, (1968)

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