Loss of vitamin C (L-ascorbic acid) during long-term cold storage of Dutch table potatoes

Summary Loss of vitamin C (L-ascorbic acid) from Dutch table potatoes during storage at 5–6°C over 8 months from November to July, was studied in two seasons. L-Ascorbic and dehydroascorbic acid were analysed by HPLC. The amount of dehydroascorbic acid was negligible. Total loss of L-ascorbic acid varied between 21 and 60%. Some potato lots lost L-ascorbic acid rapidly in the first four months, others more gradually over the whole storage period. The L-ascorbic acid levels detected were 75–150% higher in the period March–June, but 35% lower in the period December–February than those indicated by the step-wise decreases in the Dutch Food Composition Table.