Ascorbic acid and colour changes in citrus fruit juices during processing.

TL;DRAbstract

CITRUS fruit lUiCes are a good source of
\nvitamin C, and its retention in the juice
\ndunng processmg and storage is important
\nfrom the standpoint of their nutritive value.
\nThe retention of the natural colour of the juice
\nafter processing is also important.
\nChanges in vitamin C content and colour changes
\nin citrus and other fruit juices during processing
\nhave been investigated by several workersl- H in
\nU.S.A. and U.K. Work on similar lines in India
\nappears to be scanty. The retention of ascorbic
\nacid and colour changes in indigenous citrus fruit
\njuices during processing have been investigated in
\nthis Institute.

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