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. 2017 Oct 15;233:237–246. doi: 10.1016/j.foodchem.2017.04.082

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© 2017 The Authors

This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

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Fig. 2 — Changes in visual characteristics and ascorbate loss in different salad leaves during storage. Various types of salad leaf were stored in the dark at 4 °C for 10 days, then photographed and assayed for ascorbate content. The histograms show mg ascorbic acid per 100 g fresh weight after 0 and 10 d (left and right bar, respectively). Each bar shows the mean of titrations of 6 separate extracts ± SE. Significant differences between 0 and 10 d are indicated (Student’s t-test; ^*p < 0.05, ^**p < 0.01, ^***p < 0.001, n = 6). Values in yellow boxes indicate the % loss of ascorbate between 0 and 10 d.

Fig. 2 — Changes in visual characteristics and ascorbate loss in different salad leaves during storage. Various types of salad leaf were stored in the dark at 4 °C for 10 days, then photographed and assayed for ascorbate content. The histograms show mg ascorbic acid per 100 g fresh weight after 0 and 10 d (left and right bar, respectively). Each bar shows the mean of titrations of 6 separate extracts ± SE. Significant differences between 0 and 10 d are indicated (Student’s t-test; ^*p < 0.05, ^**p < 0.01, ^***p < 0.001, n = 6). Values in yellow boxes indicate the % loss of ascorbate between 0 and 10 d.