|MadSci Network: Botany|
Hi, If you go to the following website http://www.ultimatecitrus.com/vitaminc.html, you will find some excellent information on Vitamin C and how it changes during fruit ripening, factors effecting its stability in fruit and juice products. Vitamin C is easily oxidized, especially when catalyzed by metal ions. Heat andlight accelerate the process. If you are intertested in the chemical reactions involved in the oxidation of vitamin C, they can be found in a Food Chemistry textbook (i.e. - Food Chemistry, 3rd edition,1996, edited by Owen Fennema, Marcel Dekker, Inc., New York, NY; ISBN 0-8247-9346-3). You need to be aware of the fact that these reactions are quite complex. I hope this information will provide the answerto your question. Sincerely, Al Bushway Professor of Food Science
Try the links in the MadSci Library for more information on Botany.