Effect of prolonged solar exposure on the vitamin C contents of tropical fruits.
Islam M. N., Colon T., Vargas T.
Author Affiliation: Department of Food Science, University of Delaware, Newark, Delaware 19716, USA.
Food Chemistry 48 : 75-78
Abstract : Mangoes, melons, oranges, pawpaws and pineapples were exposed to sun from 08.00 to 18.00 h simulating open marketing practices in the tropics. Their internal temperatures were recorded every 30 min and samples were analysed for vitamin C and total soluble solids every hour. Internal temperatures of the fruits were considerably higher than the ambient temperature and the differences ranged from 8.1 to 11.1°C. The level of vitamin C declined considerably (20-56%) until about 13.00 h followed by an unexpected upsurge reaching close to the initial or even higher value by 18.00 h. On average the total soluble solids, during solar exposure, gradually increased by about 14% of their initial values.