Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures

Abstract Vitamin C loss was compared in homogenized raw broccoli, potatoes, spinach, strawberries, oranges, and tomatoes; baked potatoes; steamed broccoli and spinach; and pasteurized orange juice after storage under residual nitrogen under refrigeration, and frozen at conventional (−10 to −20 °C) and ultra-low (