The fate of ascorbic acid in precooked chilled food during cild storage

Abstract

Potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum and belongs to the family Solanaceae (Solanaceae). Also is a kind of food that is consumed worldwide and contributes to the daily intake of ascorbic acid (vitamin C). The main objective was to follow the changes of ascorbic acid contents in 3 different species of potato, 2 yellow skin (Cilena and Marabel) and 1 red skin (Rote Laura), at several time intervals after applying the system of Cook & Chill, initially in a storage period of 35 days and repetitively over the first 9 days. During the iterative procedure was also measured the total phenolic content. The form of potatoes for the storage and the measurements was in thin slices (0,2-0,3 mm) and during the repetition also as mash of potato.