Bucko A, Obonová K, Ambrová P
Nahrung. 1977;21(2):107-12. doi: 10.1002/food.19770210203.
Studies on the effect of the kind of storage on the vitamin C losses in vegetables and potatoes showed that the losses were smallest after storage in a refrigerator and after long-time storage in clamps (from November to April). The losses of vitamin C that occur during boiling vegetables and potatoes are smallest if the material is added to the boiling water. Potatoes boiled in their skins showed smaller losses than peeled or quartered potatoes. Potato chips (pommes frites) lost less vitamin C during frying than potato rods. Considerable losses were observed in ready-to-eat dishes kept warm at 60 degrees C for 1 hour and then warmed up to 100 degrees C. The authors conclude that excessive vitamin C losses may be avoided in vegetables and potatoes by appropriate processing.
关于储存方式对蔬菜和土豆中维生素C损失影响的研究表明，在冰箱中储存以及在夹藏处长期储存（从11月至4月）后，维生素C的损失最小。如果将蔬菜和土豆材料加入沸水中煮，煮制过程中维生素C的损失最小。带皮煮的土豆比去皮或切成块的土豆损失的维生素C更少。薯片在油炸过程中比薯条损失的维生素C更少。在60摄氏度保温1小时然后加热至100摄氏度的即食菜肴中观察到大量维生素C损失。作者得出结论，通过适当加工可以避免蔬菜和土豆中维生素C的过度损失。
