Agroindustrial project analysi

150 AGROINDUSTRIAL PROJECT ANALYSISTable 4-7. Losses of Vitamins C and A in Selected Vegetablesunder Various Storage ConditionsVegetable Storage condition Loss (percent)Vitamin CAsparagus 24 hours at 19-25'C 20-4024 hours at 2'C 31 week at O'C 501 week at 21'C 70Broccoli 24 hours at 21°C 5024 hours at 8-10'C 10-3096 hours at 21'C 8096 hours at 8-10°C 25-40Green beans 24 hours at 21°C 2024 hours at 8-iO'C 1096 hours at 21°C 30Kale 3 weeks at 0'C 402 days at 21'C 409 days at o'C' 401 day at 21°C' 40Snap beans 10 days at 0'C 406 days at 1O'C 40Spinach 24 hours at 21'C 34-4848 hours at 21°C 78192 hours at 21'C 9572 hours at 1-3'C 0Swiss chard 24 hours at 21'C 3596 hours at 21'C 8524 hours at 8-10°C 3096 hours at 8-I0'C 70Vitamin ACarrots 1 month at 21°C SlightCollards 4 days at 0°C 24 days at 21'C' 82Kale 4 days at O 0 C 04 days at 21°C' 76Peas 48 hours at 21'C 15-27Spinach 37 hours at 21'C SlightSwiss chard 24 hours at 21°C 0°C, degrees Celsius.Source: J. M. Krochta and B. Feinberg, "Effects of Harvesting and Handlingon the Composition of Fruits and Vegetables," in Nutritional Evaluation ofFood Processing, 2d ed., p. 98; H. W. von Boesecke, "Effects of Harvestingand Handling Practices on Composition of Unprocessed Foods: Foods ofPlant Origin," in Nutritional Evaluation of Food Processing, 1st ed., p. 58.a. Wilting occurs under these conditions.