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Preservation of ascorbic acid in rose hips during storage

✍ Scribed by L. W. Mapson; A. W. Tomalin

Publisher
John Wiley and Sons
Year
1958
Tongue
English
Weight
493 KB
Volume
9
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The stability of ascorbic acid in rose hips stored under various conditions has been investigated. The growth of fungi on hips can be completely inhibited by certain treatments, but even so, the loss of ascorbic acid occurs at a rate similar to that in fruits in which fungal infection is evident. Similarly, treatments which cause physiological damage but prevent fungal attack accelerate the rate of loss of the vitamin. It is concluded that the main loss of ascorbic acid from hips stored above oΒ° is due to physiological damage rather than to fungal infection.

At temperatures below oΒ°, the growth of moulds is prevented but loss of ascorbic acid occurs through enzymic oxidation. This loss is fairly rapid at temperatures above βˆ’10Β° but the rate of loss at βˆ’20Β° is so slow that satisfactory storage for periods of 6–12 months may be achieved.

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