Stability of Vitamin C in Citron Slices in Syrup, and in Citron Bars Boxed and Canned

Abstract

Vitamin C stability in citron slices canned in syrup showed a retention of 77 and 73% of the original amounts of 65 and 110 mg/100 g of product, respectively, during 12.7 months storage. The average vitamin C destruction was 2.4 mg/100 g/month and 1.2 mg/100 g/month respectively for the high and low level vitamin content. There is a difference in the rate of vitamin C destruction due to the packaging form. Citron fruit bar packed in boxes had after 7 months a retention of 73% of the original vitamin C content. The same product packed in cans showed a retention of 84% after 10 months of storage.