The vitamin C content of quick frozen green beans
- 1 February 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (1) , 19-28
- https://doi.org/10.1111/j.1365-2621.1975.tb00003.x
Abstract
Summary: The effect of maturity, variety, post‐harvest delay and various stages in processing, including cleaning, blanching and end‐cooking, on the vitamin C content of quick frozen green beans (Phaseolus vulgaris) has been studied. The vitamin C content of eight varieties showed considerable variation but no correlation with maturity was observed. Post‐harvest delay and processing caused a noticeable reduction in vitamin C content. The overall retention of vitamin C in both whole and sliced frozen beans was approximately 75%. After cooking, fresh manually sliced beans retained 59% of the original vitamin C content compared with 44% for the commercially frozen sliced beans.This publication has 9 references indexed in Scilit:
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