Abstract
The variations of ascorbic acid in fresh and canned vegetables were studied in an attempt to correlate variability due to the variety, grower, size of the product and the effect of each processing operation in a commercial operation, which would result in a guide for better control of nutrients and nutritional labelling. It was found that variations in ascorbic acid content due to the variety, grower and size of product were dependent upon individual crop. However, in most cases, the heating processes such as blanching and retorting had a significant detrimental effect on the ascorbic acid content in all crops studied.
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