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instance, at 100 percent relative humidity, 57 percent of all the vitamin C lost 

 in four days was lost during the first day. 



In only one day 20 to 60 percent of the vitamin C content of the foods tested 

 was lost, while in four days the total losses ran as high as 90 percent. 



Table 7. Vitamin C Content of Left-overs Stored at 41 °F. 



Ascorbic Acid, milligrams per gram* 



Relative 



Humidity 

 percent 



Days Stored 

 2 4 



Ascorbic Acid, milligrams 

 per gram* 



Relative — 

 Humidity 

 percent 



Days Stored 

 1 2 



Creamed Mashed Potatoes 



Cooked Frozen Peas 



100 0.36 0.24 0.17 0.13 



55 0.36 0.21 0.15 0.16 



42 0.36 0.22 0.16 0.11 



100 0.29 0.15 0.09 0.08 

 65 0.29 0.14 0.09 0.06 

 51 0.29 0.13 0.08 0,05 



Reheated Canned Snap Beans 



100 0.29 0.12 0.11 



55 0.29 0.12 0.08 



42 0.29 0.17 0.12 



100 0.28 0.19 0.16 .0.21 



75 0.28 0.21 0.18 0.22 



59 0.28 0.22 0.18 0.20 



Scored Radishes 



0.09 

 0.08 

 0.09 



Sliced Tomatoes 



100 0.80 0.67 0.65 

 55 0.80 0.65 0.61 

 42 0.80 0.54 0.47 



Cooked Frozen Broccoli 



♦Milligrams ol ascorbic acid per gram of vegetable on a dry weight basis. 



Increase in Vitamin C Content 



Apparent increases in the vitamin C content during storage were found at 

 times in snap beans, radishes, tomatoes, and broccoli, no matter which method 

 of sampling was used. From table 8 it may be seen that most of the increases 

 occurred toward the end of the test. 



