[Preservation of vitamin C in vitamin-enriched apple products]

The content of vitamin C (the total of ascorbic and dehydroascorbic acids) in preserved apple products vitaminized with ascorbic acid was assayed once a month over a year. It was found that the products retained vitamin C sufficiently well, though the content of ascorbic acid decreased considerably, as the most amount of ascorbic acid was oxidized to form dehydroascorbic acid. The study conducted indicates the expediency of making vitaminized apple products.