Evaluate the presence of Vitamin C in the green-skin grapefruit and effect of storage conditions

Abstract

Vitamin C is the most popular and important vitamin among the common nutrients and biochemical molecules. It helps people to prevent many diseases such as cataract, heart disease, cancer, etc…However, human have lost the ability to make their own vitamin C so they need to supplement Vitamin C by many ways. Among of them is eating the fruits In this study, by using the HPLC method to evaluate the presence of Vitamin C in the selected fruits such as pineapple, apple, green-skin grapefruit; we can find that the amount of Vitamin C in the green-skin grapefruit is highest, especially right after harvesting. If we store them in room temperature in few days, the amount of Vitamin C will decrease more than store in fridge with 50C. This study is very useful for people to select which fruits have the most amount of Vitamin C and help them know the suitable time when eating fruits