[Effect of the kind of storage and culinary processing on vitamin C losses in vegetables and potatoes]

Studies on the effect of the kind of storage on the vitamin C losses in vegetables and potatoes showed that the losses were smallest after storage in a refrigerator and after long-time storage in clamps (from November to April). The losses of vitamin C that occur during boiling vegetables and potatoes are smallest if the material is added to the boiling water. Potatoes boiled in their skins showed smaller losses than peeled or quartered potatoes. Potato chips (pommes frites) lost less vitamin C during frying than potato rods. Considerable losses were observed in ready-to-eat dishes kept warm at 60 degrees C for 1 hour and then warmed up to 100 degrees C. The authors conclude that excessive vitamin C losses may be avoided in vegetables and potatoes by appropriate processing.