The effect of storage and processing on vitamin C content in Japanese quince fruit
Stability of vitamin C in stored fruit and sugar syrup of Japanese quince was tested. Vitamin C was measured in the fruit at harvest and after a few weeks of storage under normal atmospheric conditions. Sugar syrup obtained from the fruit was subjected to analysis before and after pasteurisation, an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2017-06-01
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| Series: | Folia Horticulturae |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/fhort-2017-0009 |