Summary
Lee and Kader (2000) review the postharvest factors influencing ascorbic acid retention in fresh produce, with particular focus on the effects of temperature extremes during storage and distribution. The review likely synthesises published data on oxidative degradation of vitamin C under both high and low temperature stress, identifying critical thresholds beyond which losses become substantial. This work is relevant to understanding how supply chain conditions affect the nutritional quality of fresh fruit and vegetables reaching consumers.
UK applicability
While the review is international in scope, its findings are directly applicable to UK cold chain management and retail storage practices, where temperature fluctuations during distribution can compromise the vitamin C content of fresh produce available to consumers.
Key measures
Ascorbic acid concentration (mg/100g fresh weight); temperature thresholds; percentage loss of vitamin C under varying storage and handling conditions
Outcomes reported
The paper examined how extreme temperatures during postharvest handling and storage affect ascorbic acid (vitamin C) concentrations in fresh fruits and vegetables. It likely reported rates of vitamin C degradation under chilling, freezing, and heat stress conditions across a range of produce types.
Topic tags
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