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Plant Foods for Human Nutrition

, Volume 46, Issue 4, pp 335–337 | Cite as

Effect of processing and storage on the ascorbic acid (vitamin C) content of some pineapple varieties grown in the Rivers State of Nigeria

  • S. C. Achinewhu
  • A. D. Hart
Article

Abstract

Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from 22.5 mg to 33.5 mg/100 g sample. After storage at room temperature (30–32 °C) of whole pineapple for two weeks, ascorbic acid was reduced to between 59 and 65 percent of the fresh juice. Processing the juice by pasteurisation reduced the ascorbic acid to between 28 and 46 percent while storage in plastic bottles for two months further reduced the ascorbic acid content to between 10 and 21 percent.

Key words

Ascorbic acid Pineapple Processing and storage 

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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • S. C. Achinewhu
    • 1
  • A. D. Hart
    • 1
  1. 1.Department of Food Science and TechnologyRivers State University of Science and Technology, NkpoluPort HarcourtNigeria

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