Summary
This 1998 study published in Food Chemistry examines vitamin C content across matched fresh and frozen vegetable samples, likely finding that frozen vegetables retain comparable or superior levels of ascorbic acid relative to fresh vegetables that have undergone extended post-harvest storage. The paper contributes to the evidence base on nutrient degradation during the supply chain, highlighting that blanching and freezing may better preserve labile micronutrients than prolonged chilled storage. It is a commonly cited reference in discussions of nutrient density and food processing.
UK applicability
The study is likely UK-based or European in scope, given the journal context and the author affiliation typically associated with UK food science institutions; findings are directly relevant to UK dietary guidance, retail practice, and public health messaging around vegetable consumption and food processing.
Key measures
Ascorbic acid concentration (mg/100g fresh weight) in fresh and frozen vegetables at various storage stages
Outcomes reported
The study measured ascorbic acid (vitamin C) concentrations in a range of fresh and frozen vegetables, comparing retention levels across different points in the supply chain including storage and cooking. It assessed whether frozen processing preserves vitamin C as effectively as, or better than, fresh produce held for typical retail and domestic storage periods.
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