was very low also for orange juice. This was 

 expected, since ascorbic acid in orange juice is 

 known to be quite stable. 



Ratios of ascorbic acid in solids to ascorbic acid 

 in liquids are shown in table 16. In a fruit that 

 has been subjected to storage temperatures high 



enough to permit thawing, there is transfer of 

 ascorbic acid from solids to hquids, causing a 

 decrease in the ascorbic acid ratio. 



Lowest ratios were obtained for frozen peaches. 

 However, since this fruit contained added ascorbic 

 acid, low ratios would be expected. Wide varia- 



NUMBER 



OF SAMPLES 



50 



M j I I I I I I I I I t I I I I I I I I i I I I I I I I I I I I I P 

 30 ~ MEAN "~ 



I I I 1 I I I I I I I I M I I I I j I I I P 



MEAN 



rr] I I I { 1 1 I I I 1 1 1 1 M 1 1 I 1 1 1 I I { I I 



20 



Raspberries ^^-J^mean 



I I I I I I I i { I I I I I I ! I ! I I I I ! I I I I I I I I ! I I I ri~ 



20- ■£ 



Strawberries 10 



~] I I I ; I i r] I i i I I I I I I I I I ill j I i r|ri I j ri i r 

 01 23456789 



RATIO 



Figure 1. — Frozen fruits: Ratios of oxidized to reduced ascorbic acid. 



18 



