EFFECT OF PROCESSING ON VITAMINS 3 



Fraps and Treichler (66) found that A in corn, alfalfa, and feeds, as well as in 

 dried whole milk, gradually decreased in storage. They (67) ascertained that 

 brown-eye peas and alfalfa meal lost 50 percent in eleven months, dried green 

 sweet peppers lost 80 percent in nineteen months, dried whole milk lost 60 

 percent in nine months, and whole or ground yellow corn lost 30 to 50 percent in 

 six months. Alfalfa hay lost 24 percent of its vitamin A in four months' storage, 

 while sweating in the stack caused a loss of 33 percent, as determined by 

 Woods, Atkeson, Wellhousen, and Johnson (225). 



Dried spinach lost 70 percent of its vitamin A in 15 months' storage in 

 diffused light, according to Quinn, Hartley, and Derow (169). They also 

 showed that ultra-violet light destroyed the vitamin A in carrot extract in 3 to 

 5 hours. 



Storage of canned tomatoes for three years caused no change in A content, 

 according to Nelson, Swanson, and Haber (159). On the other hand, Langley, 

 Richardson, and Andes (117) found a six months ' storage period was injurious to 

 the A content of canned carrots. Canned pineapple was shown to retain well 

 its content of vitamins A, B, G, and C, according to Guerrant, Dutcher, Tabor, 

 and Rasmussen (74). Hanning (79) found that vitamins A and B were well 

 retained in canned strained vegetables. In general, storage of canned foods has 

 not been found to reduce the vitamin A materially. 



Sherman and Smith (193) state that vitamin A in oils stored in the dark is 

 fairly stable. Similarly, Drummond, Coward, and Watson (41) found that 

 butter in storage retained practically all of its A. 



Effect of Freezing on Vitamin A 



Freezing caused no injury to the vitamin A in mangoes, according to Hermano 

 and Aguila (85). Peaches suffered no loss of A by freezing as found by Newton 

 (160). On the other hand, Kramer (114) and Kramer and Agan (113) found 

 only slight decrease in A on freezing or canning cherries. Freezing, with or 

 without air removal, caused a rapid loss of A in grapes. Fellers, Young, 

 Isham, and Clague (64) found that quick freezing was not injurious to the A in 

 asparagus. This laboratory also found no differences in the A content of 

 fresh and rapidly frozen blueberries, cranberries, peas, lima beans, and sweet 

 corn. Similarly, Batchelder, Miller, Sevals, and Starling (8) found that 

 blackberries, though a poor source of Vitamin A, retained it after freezing. 



Vitamin A in ice cream mix, butter, and eggs is unaffected by freezing, accord- 

 ing to Blackfan (12). 



Effect of Heat on Vitamin A 



Scheunert (183) states "Cooking and sterilizing of vegetables andfruitsdoes 

 not appreciably influence their vitamin A content." Similarly, Blackfan (12) 

 states, "There is little if any destruction of vitamins A, D, E, and G in the 

 canning of fruits and vegetables." Douglass and Richardson (40) found that 

 neither oven nor pressure canning had any effect on A. Kohman (106) 

 ascribed losses of vitamin A during canning and allied operations to oxidation 

 rather than to heat itself. 



