β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables

ABSTRACT: Broccoli, carrots, and green beans (grown in 2 consecutive years) were randomly divided into 3 treatments: fresh‐refrigerated (F‐R), frozen (FZ) or canned (C) (carrots only). FZ or C vegetables were processed within 24 h and stored for up to 1 yr. F‐R vegetables were held at 4 °C for 3 wk (broccoli and green beans) or 6 mo (carrots). Trans b‐carotene (Tb‐C) and total ascorbic acid (AA) were determined at specified times, before and after microwave cooking. Vitamin content differed between years due to environmental conditions. Blanching resulted in AA loss, but retention remained stable after freezing broccoli and green beans. F‐R green beans lost >90% AA after 16 d storage. Linear decreases in AAwere found in most F‐R or FZ vegetables. Tb‐C decreased slightly during freezer storage. Reductions in Tb‐C occurred in canned carrots. Microwave cooking had minimal effects on AA or Tb‐C.