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  • Title: [Effect of the variety and size of fresh and frozen brussels sprouts on the vitamin C level].
    Author: Kmiecik W, Lisiewska Z.
    Journal: Rocz Panstw Zakl Hig; 1989; 40(3):215-22. PubMed ID: 2634300.
    Abstract:
    The content of vitamin C was determined in the following varieties of Brussels sprouts: Maczuga, Citadel F1, Lancelot F1 and Valiant F1 with diameter 15, 20, 25, 30 and 35 mm. The raw vegetable, the blanched raw sprouts, frozen sprouts immediately after freezing and after 2, 4 and 6 months of frozen storage, and sprouts kept frozen for 6 months and boiled then. The content of vitamin C in the raw vegetable, in the frozen semiproduct, and in the product ready for consumption depended on the variety and on the size of the vegetable, and with rising size the content of vitamin C was decreasing. Immediately after harvesting the sprouts contained from 109 to 198 mg of vitamin C in 100 g of fresh mass. Higher levels of vitamin C were present in heterotic varieties, lower in the stabilized variety Maczuga. Depending on the variety blanching led to a decrease of vitamin C content by 15 to 27%, freezing reduced it by 1% to 8%, during 6 months of storage of frozen vegetables this reduction was 14 to 32%, and boiling of frozen sprouts decreased it by another 30-39%. Consequently, the final product contained from 33% to 48% of vitamin C amount in the raw vegetable, which was, on the average, 73 mg/100 g of fresh mass in the Citadel variety, 60 mg in the Valiant variety, 59 mg in the Lancelot variety, and 52 mg in the Maczuga variety. The boiled sprouts of 15 mm diameter contained, on average, 59% vitamin C more than the sprouts with 35 mm diameter.
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