期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 3, 页码 951-956出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf504890k
关键词
fiber; minerals; total phenolics; fruits; vegetables; refrigerated storage; frozen storage; nutrients
Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Each commodity was harvested fresh and split into two batches. Half of each commodity was kept fresh, and the other half was frozen. The nutrient content was analyzed over three storage times per treatment. The retention of nutrients was highly dependent on the commodity, but the majority of the commodities showed no significant difference between fresh and frozen for all analytes (p <= 0.05).
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