Discussion Blanching caused a great loss of vitamin C, the greater one being obs

Question

Discussion Blanching caused a great loss of vitamin C, the greater one being observed for the leafy parsley. This is in line with previous reports (Okeibuno-Badifu, 1991). Directly after freezing, both parsley types contained more vitamin C than after blanching. However the losses were greater if the raw material used for freezing was not blanched before freezing. The losses were also increased at higher storage temperature. After 9 months' storage, vitamin C content varied from 24 to 131mg per 100g of parsley. After this period, the vitamin C content in Hamburg parsley was 38% greater than in leafy type: 37% greater in blanched leaves than in non-blanched ones; 238% greater in leaves kept at-30°C than in those kept at-20°C in non-blanched material and 24% in blanched leaves. The proportion of vitamin C was rapidly reduced in leaves stored at higher temperature, especially if no blanching was applied. This could be due to the fact that pressing the parsley into cubes is easier if it was blanched, so non-blanched samples could be in greater contact with oxygen. One way to eliminate this problem would be to use vacuum packaging to store the parsley. The results obtained herein therefore are in agreement with the literature precedent, as the highest amounts of vitamin C at any point during storage are observed in samples kept at -30°C

Explanation / Answer

This is the good quality discussion. As the discussion involve, sequential steps of the experiment and all the results are verified. Again, the result is in accordance with literature, so the discussion is good quality.

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