Mangoes, papayas, and litchis processed by canning, freezing, and 7 irradiation were analyzed for their ascorbic acid, carotene, and sugar content. Both experimentally and commercially canned fruits were used as well as samples frozen for up to 3 months and irradiated with doses at least 1.25 kGy higher than those recommended for commercial irradiation. Chemical changes due to irradiation were generally small, amounting to losses of between 0 and 15%. In comparison, changes due to freezing and heat processing were considerable; losses in the order of 50 to 70% were recorded.
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