<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Stability of vitamin C in stored fruit and sugar syrup of Japanese quince was tested. Vitamin C was measured in the fruit at harvest and after a few weeks of storage under normal atmospheric conditions. Sugar syrup obtained from the fruit was subjected to analysis before and after pasteurisation, and after several weeks of storage. The Chaenomeles genotypes tested were valuable in terms of vitamin C content. Storage significantly reduced the vitamin C content in the fruit, by 20% on average after 2 weeks of storage. The mechanical treatment and preparation of sugar syrup decreased the vitamin content by nearly two-thirds when compared with the fruit at harvest. Pasteurisation and storage of the sugar syrup contributed to further losses of vitamin C, reducing it to a very low level.</p></abstract>

Stability of vitamin C in stored fruit and sugar syrup of Japanese quince was tested. Vitamin C was measured in the fruit at harvest and after a few weeks of storage under normal atmospheric conditions. Sugar syrup obtained from the fruit was subjected to analysis before and after pasteurisation, and after several weeks of storage. The Chaenomeles genotypes tested were valuable in terms of vitamin C content. Storage significantly reduced the vitamin C content in the fruit, by 20% on average after 2 weeks of storage. The mechanical treatment and preparation of sugar syrup decreased the vitamin content by nearly two-thirds when compared with the fruit at harvest. Pasteurisation and storage of the sugar syrup contributed to further losses of vitamin C, reducing it to a very low level.

The effect of storage and processing on vitamin C content in Japanese quince fruit

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Stability of vitamin C in stored fruit and sugar syrup of Japanese quince was tested. Vitamin C was measured in the fruit at harvest and after a few weeks of...

The effect of storage and processing on vitamin C content in Japanese quince fruit

Article Category: Original Article

Publicado en línea: 28 jun 2017

Páginas: 83 - 93

Recibido: 24 feb 2017

DOI: https://doi.org/10.1515/fhort-2017-0009

Palabras clave
ascorbic acid, Chaenomeles japonica, cold storage, pasteurisation, sugar syrup

© by Ewa Dziedzic

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The effect of storage and processing on vitamin C content in Japanese quince fruit

Article Category: Original Article

Publicado en línea: 28 jun 2017

Páginas: 83 - 93

Recibido: 24 feb 2017

DOI: https://doi.org/10.1515/fhort-2017-0009

Palabras claveascorbic acid, Chaenomeles japonica, cold storage, pasteurisation, sugar syrup

© by Ewa Dziedzic

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
ascorbic acid, Chaenomeles japonica, cold storage, pasteurisation, sugar syrup