The Copper-Catalysed Oxidation of Ascorbic Acid in Fruitand Vegetable Suspensions

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Abstract
Considerable attention has been given to the retention of ascorbic acid byfruit and vegetables, both fresh and processed. The stability of ascorbic acid tooxidation can vary greatly in different tissues and under different conditions ofprocessing and storage. The factors concerned in this stability include (a) accessof atmospheric oxygen, as determined by the structure of the tissue and by processingprocedures; (b) oxidation catalysts, including enzymes, copper, and othersubstances in the tissues; and (c) "protective" factors.

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