A comparison of the vitamin C content of fresh and frozen vegetables |
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| Affiliation: | 1. Environmental Futures Research Institute, Griffith University, Nathan Campus, 170 Kessels Rd, Nathan, Queensland 4111, Australia;2. School of Natural Sciences, Griffith University, Nathan Campus, 170 Kessels Rd, Nathan, Queensland 4111, Australia;3. Smart Waters Research Centre, Griffith University, Gold Coast, Australia;1. Agri-Science Queensland, Department of Agriculture and Fisheries (DAF), PO Box 156, Archerfield BC, Queensland 4108, Australia;2. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia;3. Biosecurity Queensland, DAF, Brisbane, Queensland, Australia;4. Queensland Health Forensic and Scientific Services, Brisbane, Queensland, Australia |
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| Abstract: | This study, using vitamin C (ascorbic acid) as ‘marker’, allowed a direct comparison of the nutritional quality of fresh vegetables at various stages of distribution and storage, with the same vegetable commercially quick-frozen and stored deep frozen for up to 12 months. The nutrient status of frozen peas and broccoli was similar to that of the typical market-purchased vegetable and was superior to peas that have been stored in-home for several days. Fresh peas and broccoli retained their quality for up to 14 days when stored under chill conditions. The nutrient status of frozen whole green beans and frozen carrots, with no loss on freezing, was similar to the fresh vegetable at harvest. Frozen spinach also compared reasonably well with the harvested fresh vegetable and was clearly superior to all market produce. |
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