Moisture Sensitive Components Robert

Maximizing the Nutritional Value of Fruits and Vegetables

quite sensitive to heat and light, and reported losses as a result of canning range from 7 to 70% for various vegetables. The B vitamins were also sensitive to blanching and freezing, with losses in the range of 20–60%. The water-soluble polyphenolic compounds are found primarily in the skins of commodities such as peaches, pears, and apples.

  Sensitive