Abstract Hamburg and leafy parsley were stored at -20 and -30°C for 9 months wit

Question

Abstract Hamburg and leafy parsley were stored at -20 and -30°C for 9 months with or without blanching prior to freezing. The vitamin C content of these commonly used nutritionally rich vegetables generally decreased upon storage. It was found that losses were more pronounced when the freezing temperature was higher. Blanching was important in storing parsley at higher temperature. Hamburg parsley is a better candidate for long term freezing as it contains more vitamin C than the leafy variety. MacBook Air

Explanation / Answer

In case of options c,f and h. that is less than 50% of the statements so these are "poor".

disagreement will be shown with:-

a - the purpose of the study has not been clearly stated

b- amounts of leaves and the nutrient content is not provided

d - a good abstract must have approximate percentage of vitamin c before and after the freezing.

e - raw data is given

g - a good quality abstract must have approximate percentage of vitamin c before and after freezing

i - abstract is not of poor quality

Blanching is a type of cooking where leaves are scalded in boiling water or steam and for a short time. blanching stops enzyme action due to this loss of about 25% of vitamin C which is lesser when compared to non-blached frozen leaves.

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