Losses of Vitamins Which May Occur during the Storage of Dehydrated Vegetables

Abstract

Little carotene was lost from rutabagas, beets, cabbage and potatoes during dehydration but loss was relatively rapid at all storage temps. above 40[degree]F.; storage under CO2 helped to prevent rapid loss. Some thiamin was dissolved out during hot water blanching but subsequent storage caused no further loss. Potatoes lost nearly all of their ascorbic acid during blanching and subsequent dehydration. About 1/3 of the low content of ascorbic acid in beets was lost during pre-cooking and subsequent dehydration; the resultant product was not a good source. Rutabagas lost approx. 85% of their ascorbic acid during blanching and dehydration; the remainder was fairly well retained at the lower storage temps. but not at higher, and storage under CO2 had little advantage. Cabbage retained its vit. C content better than any other vegetable; the sample tested contained more than 3 mg./g. of dehydrated cabbage.