Losses of Vitamin C during the Cooking of Peas

LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS1

“…The vitamin C content of the cooked frozen peas, .12 mg. per gram, compares very favorably with that of the cooked fresh peas of the same variety, .11 mg. per gram, as reported by Fenton, Tressler, and King (1936). The cooking water of the frosted peas contained less vitamin C, .07 to .08 mg. per c.c., than did that of the fresh peas, .13 mg. per C.C.…”

“…They were packed in dry ice and shipped from Albion to Geneva, New York, and held at -40"C.(4O0F.). At this temperature no loss in vitamin C content occurs, according to Fenton, Tressler, and King (1936).…”

“…Kohman, and Carlsson (1926) and is also about the same as that reported for the Thomas Laxton variety (.23 mg. per gram) by Fenton, Tressler, and King (1936 ALcHenry and Graham (1935) for an unnamed variety of peas.…”

“…The method of sampling the peas and cooking water at intervals during the cooking periods was the same as that used by Fenton, Tressler, and King (1936) on fresh peas. There was no interference from sampling in further cookings which were made to the done stages.…”

“…I n view of the close agreement obtained between the chemical titrations and the biological assays of the two varieties of frozen unblanched peas and frozen cooked peas, as shown by Mack. Tressler, and King (1936) and Fenton, Tressler, and King (1936), it was not deemed necessary to check the chemical findings with a biological assay in this study. The effects of commercial freezing and of defrosting frosted peas on the vitamin C content are given ( Table 1 ) .…”