Vitamin c in strawberries
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Vitamin C in Strawberries: Insights from Recent Research
Vitamin C Content in Fresh Strawberries
Strawberries are widely recognized for their high vitamin C content, which is essential for human health. The vitamin C content in fresh strawberries can vary significantly depending on several factors, including the variety of the strawberry and the conditions under which they are grown and stored. Studies have shown that the average vitamin C content in fresh strawberries ranges from 32.4 mg/100 g to 84.7 mg/100 g . Another study found that different strawberry varieties grown in Finland had vitamin C contents ranging from 56 to 99 mg/100 g .
Impact of Supply Chain and Storage Conditions
The vitamin C content in strawberries is highly susceptible to degradation during the supply chain and storage. Research indicates that the ascorbic acid concentration in strawberries decreases with time spent in the supply chain, influenced by both pre- and post-harvest factors . Storage conditions also play a crucial role in preserving vitamin C levels. For instance, strawberries stored at room temperature showed a significant reduction in vitamin C content over time, whereas those stored under cooling conditions (4°C) or frozen (-18°C) retained higher levels of vitamin C . Specifically, after 11 days, strawberries stored at room temperature had almost no vitamin C left, while those stored under cooling conditions retained the highest amount of vitamin C .
Effects of Processing and Ozone Treatment
Processing methods such as drying and ozone treatment can also affect the vitamin C content in strawberries. Convective drying of strawberries leads to vitamin C loss, which follows first-order kinetics, indicating that the degradation rate increases with time and temperature . On the other hand, ozone treatment has been shown to help maintain and even increase vitamin C levels during storage. For example, strawberries treated with 0.05 ppm ozone and stored at 10°C showed an increase in vitamin C content from 927.13 mg/100 g to 1350.03 mg/100 g .
Influence of Cultivation Practices
The cultivation practices and the type of farming system (conventional vs. organic) also influence the vitamin C content in strawberries. Studies comparing different cultivars and farming systems found that strawberries grown in conventional systems generally had higher vitamin C content compared to those grown organically . For instance, the Festival and San Andreas cultivars showed higher vitamin C levels in conventional farming systems .
Acute Consumption and Health Benefits
Acute consumption of strawberries can significantly elevate serum levels of vitamin C and folate in humans. A study involving healthy female volunteers demonstrated that ingesting 500 g of strawberry purée significantly increased serum vitamin C and folate levels within 4 hours post-ingestion . This increase in vitamin C also enhanced the antioxidant potential of low-density lipoprotein (LDL), suggesting potential cardiovascular benefits .
Conclusion
Strawberries are a rich source of vitamin C, but their vitamin content can be influenced by various factors including variety, cultivation practices, supply chain, storage conditions, and processing methods. Proper handling and storage are essential to preserve the vitamin C content in strawberries, ensuring that consumers receive the maximum nutritional benefits.
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