Effects of storage, preparation and cooking - Vit C

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  • Created by: Jyammy
  • Created on: 26-05-17 11:11

Vit C - Water soluble vitamins are dissolved in water and affected by HEAT, LIGHT,                          ALKALINITY, OXYGEN, ENZYME ACTIVITY

        

Reducing loss of Vit C

Storage

  • Condition: Avoid bruised/damaged F&V - cell walls are broken and enzymes are released.                        The enzyme absorbic acid oxidase will destroy Vit C
  • Age: Ripe fruit has the most Vit C. Best when harvested ripe and eates ASAP
  • Use shortly after purchase: Exposure to warmth and light (Oxidation) will

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