Effect of Time and Temperature of Storage on Vitamin Content of Commercially Canned Fruits and Fruit Juices (Stored 12 Months)

Abstract

The effect of 4, 8, and 12 months' storage at 50°, 65°, and 80°F. on the ascorbic acid, carotene, niacin, riboflavin, and thiamine content of seventeen lots of canned fruits and fruit juices has been studied. Comparisons were also made as to the effect of a year's storage, in nine warehouses located in cities throughout the United States, on the ascorbic acid and thiamine content of tomatoes and orange juice. The canned foods, held under constant temperature conditions, at 50°F. showed no significant losses in ascorbic acid, thiamine, or carotene.Tomatoes showed a significant loss in niacin after 8 months of storage regardless of the temperature employed. In general,A NUMBER of studies on the nutritive value of canned fruits and vegetables have been reported in the last few years. The results point out that canned foods are important sources of the essential food nutrients. Since, however, the unstable character of several of the vitamins suggests the possibility of appreciable losses during storage, definite information is needed as to the effect of time and temperature on these nutrients. A few studies of limited scope on,the effect of such variables in storage conditions on vitamin retention in commercially canned foods have been published. These data show that both time and temperature affect the retention of ascorbic acid (7, 15, 22, 28) and that temperature has a limited effect on carotene retention but a marked effect on thiamine (7).To widen the scope of information on this subject a more extensive investigation was planned of the effect of time and temperature of storage on the retention of ascorbic acid, carotene, niacin, riboflavin, and thiamine in commercially canned fruit and

Nutritive Value of Canned Food

“…Studied. Inasmuch as a comparable investigation of vitamin retention in commercially canned fruits and fruit juices (7) was being planned, it was placed in storage; for the western samples this interval was somewhat longer.…”

Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice

“…Loss of AA in single-strength grapefruit juice (SSGJ) has been shown to be related to storage time and temperature (Moore et al, 1944;Riester et al, 1945;Lamb, 1946;Moschette et al, 1947;Sheft et al, 1949;Moore, 1949;Freed et al, 1949;Heikal et al, 1967). In those studies, however, TAVC was not determined and most of those studies did not cover a wide range of storage temperatures.…”

“…Temperatures should not only include those of normal storage (15-25 °C) but also those attained during adverse conditions. In a nationwide survey, several researchers (Moschette et al, 1947, Freed et al, 1949 reported that the temperature of non-air-conditioned warehouses ranged from below freezing to over 35 °C. Recent information (Ratcliff, 1978) indicates that warehouse temperatures in Florida range as high as 65 °C.…”

Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice

“…Many studies (Moschette et al, 1947;Sheft et al, 1949;Freed et al, 1949;Blundstone et al, 1971;Bissett and Berry, 1975) have shown loss of vitamin C in singlestrength orange juice (SSOJ) was related to storage temperatures. High-temperature loss of vitamin C may result from processing, unfavorable heat dissipation of the freshly processed juice (stack-burn), warehouse storage (heat pockets, poor air circulation, improper insulation), poor transit conditions (over-heated tractor trailers, railway cars, etc.…”