Factors Influencing the Ascorbic Acid and Carotene Content and Quality of Vegetable Products

The study was undertaken to determine (a) the ascorbic acid and carotene content of some freshly harvested vegetables as compared with the amount retained when the same vegetables were blanched and blanched and frozen, (b) the physical rating of certain characteristics or palatability of different vegetables. In order to obtain a freshly harvested supply of products when needed they were furnished by the Horticultural Division of the Experiment Station and the ascorbic acid, carotene and moisture determinations were carried out in Experiment Station Chemistry