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The study aimed to determine the effect of common storage practices adopted at the domestic level on
the ascorbic acid content of 12 summer vegetables. Five common techniques namely storage at room
temperature, refrigeration, drying, freezing without blanching and blanching prior to freezing were
applied. Results showed that almost all the vegetables were good sources of vitamin C. However,
significant losses were observed during storage at room temperature (25% - 55.5%), refrigeration (11%-
33.3%), freezing without blanching (12.5% - 61.5%), and freezing after blanching (38.8 – 66.6%). Data
indicated sun drying being the most vulnerable method as far the percent losses in the Vitamin C levels
in the sampled vegetables (66.6% - 87%) suggesting it to be the most inappropriate method at
noncommercial level. The current study also confirmed the inevitable losses of Vitamin C in all the
storage methods being evident from statistically significant lower values in the stored vegetables as
compared to fresh vegetables. The present study thus emphasized the importance of nutrition education
for the home makers to minimize nutritional losses and conserve the nutrients at the domestic level.
Faiza Ghaffar. (2016) Effects of Conventional Storage Methods on the Ascorbic Acid Content of Summer Vegetables. , Research Journal of Pakistan Home Economics Association, Volume-10, Issue-1.
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