Ascorbic Acid Retention of Broccoli Held on a Refrigerated Salad Bar

Reduced ascorbic acid (RAA) was analyzed in raw broccoli florets held at two different locations from the cooling source of a commercial salad bar unit. The temperatures of the broccoli were 13±2°C and 22±2°C respectively. To simulate the salad bar environment, broccoli samples were placed on the salad bar unit for 8 h, refrigerated (4°C) for 16 h and returned to the unit for 2 h. RAA was analyzed at 0, 2, 4, 8, 24 and 26 h. The value for percent RAA retention calculated on a dry weight basis was significantly decreased (p≤0.05) in the 22°C treatment at 8 h storage on the salad bar. The 8 h RAA retention values were 94.8±3.2% at 13°C and 88.9±7.1% at 22°C. There were no significant treatment differences observed at other time periods. There were no significant treatment differences in moisture content or RAA content.