Ascorbic acid and colour changes in citrus fruit juices during processing.

CITRUS fruit lUiCes are a good source of
vitamin C, and its retention in the juice
dunng processmg and storage is important
from the standpoint of their nutritive value.
The retention of the natural colour of the juice
after processing is also important.
Changes in vitamin C content and colour changes
in citrus and other fruit juices during processing
have been investigated by several workersl- H in
U.S.A. and U.K. Work on similar lines in India
appears to be scanty. The retention of ascorbic
acid and colour changes in indigenous citrus fruit
juices during processing have been investigated in
this Institute.