EFFECT OF PROCESSING ON VITAMINS 11 



and Hoogenboom (120) found no loss of C in apples on storage. Smith and 

 Fellers (197) found that the vitamin C content of 21 varieties of Massachusetts- 

 grown apples stored from 1 to 3 months varied from 3 to 4 units per gram for 

 Baldwins and Northern Spy to less than 0.5 unit for Mcintosh, Delicious, and 

 Jonathan. Zilva, Kidd, and West (233, 234, 235) found that 3 months' storage 

 at 23° F. destroyed all the vitamin C of apples; at 14° F., 70 percent was 

 destroyed; while at 23° to — 4°F., stored in vacuum, no loss occurred in 6 

 months. Bracewell, Kidd, West, and Zilva (15) observed no loss in C in 

 Bramley's Seedling variety at 37.4° F. for 5 months. That immature Bramley's 

 Seedling apples were as rich in C as mature fruits was shown by Zilva, Kidd, and 

 West (234). Freezing storage had no effect on the vitamin C content of apples, 

 but at 14° F. a loss was noted. Pears lost much of their C and A under pro- 

 longed storage, according to Manville and Chuinard (130, 131). Bacharach, 

 Cook, and Smith (4) showed that losses in C occurred on storage of oranges, 

 lemons, and tangerines. Murri, Onokhova, Kudryavtzeva, and Gutzevich 

 (158) demonstrated losses in the vitamin C of Russian cranberries stored at 

 32° — 46.4° F. The berries left on the vines all winter also lost their C. 

 Bogoliubova (13) found that storage of Russian cranberries for 4 months was 

 not destructive to the vitamin C. She showed, however, that freezing (and 

 probably subsequent defrosting) did destroy it. Fellers and Isham (57) found 

 that storage at 36° F. had little effect on C of cranberries until after several 

 months. However, Lavrov, Yanovskaya, and Yarusova (118) found that 

 the juice of winter-stored mooseberries contained only traces of vitamin C, 

 while preserved black currant juice had 333 units per liter. 



Ranganathan (170, 171) found that spinach, tender amaranth, fenugreek, 

 and coriander lost their C rapidly on storage. In spinach the loss in C paralleled 

 the loss in acidity. Mangoes, chillies, and bitter gourds retained the C only so 

 long as they remained green. Much C was lost if they ripened. Tressler, 

 Mack, and King (213) observed a 50 percent loss in green spinach at ordinary 

 temperatures in 3 days, and a total loss in 7 days. Langley, Richardson, and 

 Andes (117), also Douglass and Richardson (40), found that winter storage 

 of carrots had no injurious effect on C in 4 months, but after 6 months a loss 

 of 66 percent was observed. Potatoes and carrots were stored until spring at 

 cellar temperatures with an apparent increase in content of vitamins A and C. 

 However, these vegetables lost more of these vitamins on cooking than was 

 the case with fresh vegetables. McKittrick and Thiessen (126), and Thiessen 

 (208) found that potatoes showed a loss of 50 percent of C in 6 to 8 months' 

 storage. That home-grown fresh spinach is richer in C than shipped-in spinach, 

 was proved by Wasson (218). Fellers and Stepat (62), and also Mack, Tressler, 

 and King (128, 213) found that both peas and spinach lost their vitamin C 

 rather rapidly at ordinary temperatures. In some cases peas lost 50 percent 

 of their C in 3 days. Refrigeration was very effective in reducing losses of C 

 from peas, lima beans, and spinach. Dunker, Fellers, and Fitzgerald (42) 

 showed that sweet corn in the husk retains its C well for at least 36 to 48 hours 

 with only slow loss after 3 days. Yarusova and Savel'eva (231) showed that 

 white cabbage lost 30 percent of its C in 3 months' storage at 37.4° F. Similarly, 

 Gould, Tressler, and King (73) demonstrated that Glory variety of cabbage 

 lost 33 percent of its vitamin C in 42 days' storage at room temperature and 



