Vitamin C in Delicious Apples Before and After Storage

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Abstract
Delicious apples grown in Washington were found to have a vitamin C content of 0.04 to 0.05 unit per gram, or 1.1 to 1.4 units per ounce. No loss of vitamin C was evident after 6 months' storage at 32°F. A loss of one-sixth or less occurred during the first 3 months of storage at 45°F., and a loss of about one-fourth during storage for 6 months at this temperature. Both the growth of the guinea pigs and the efficiency with which they utilized their food decreased as the vitamin C allowance fell below the minimum for protection from scurvy. It is concluded that Delicious apples, although relatively low in vitamin C as compared to some other apple varieties, may make an important contribution of this vitamin to the diet because they are relatively large in size and are usually eaten raw and unpeeled. It is also concluded that the antiscorbutic factor may have an indirect effect on growth due to failure of the scorbutic animal efficiently to utilize the essential nutrients in the food which it eats.

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