:Citrus fruits in the recent years have shown a tremendous increase in the interest among the consumers due to their potential of providing vitamins content and also due to their health benefits. Hence there is an increasing tendency to refrigerate these fruits to use it without any detoriations. But the hidden question which arises from this is whether the active constituents’ amount is varied or not. With view to this, the present study was focused to find out the variation in vitamin C content during refrigeration. Study was performed for a period of 15 days, using four different fruits like Lemon, Amla, Grapes and Orange. These fruits were extracted by using 3% oxalic acid and then ascorbic acid content was estimated spectrophotometricaly soon after purchase and thereafter the refrigerated fruits were estimated in the similar manner at 3 days interval. The outcome of study reveals that all fruits had a steady decrease in vitamin C content during refrigeration. The reduction in vitamin C content was least with Amla (25.6%), while it was most with Orange (50.3%). Hence the study infers that fruits should be consumed freshly and refrigeration must be avoided wherever possible.
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