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ASCORBIC ACID CONTENT OF ORANGE AND VEGETABLE (PUMPKIN) UNDER DIFFERENT STORAGE CONDITION

CHAPTER ONE

INTRODUCTION

1.1    Background of the Study

Ascorbic acid, commonly known as vitamin C, is a vital nutrient found in various fruits and vegetables. It plays a crucial role in human health, functioning as an antioxidant and supporting the immune system. Citrus fruits like oranges are well-known sources of ascorbic acid, while vegetables like pumpkins also contribute to dietary vitamin C, although in varying amounts.

The ascorbic acid content in fruits and vegetables can be influenced by several factors, including the storage conditions. Storage conditions such as temperature, humidity, and exposure to light are known to affect the stability of vitamin C. For example, high temperatures and prolonged storage times can lead to significant losses in ascorbic acid content. Conversely, cooler temperatures and reduced exposure to air and light can help preserve vitamin C levels.

Understanding the impact of different storage conditions on the ascorbic acid content of oranges and pumpkins is essential for optimizing post-harvest practices. This knowledge can help in maintaining the nutritional quality of these foods, which is particularly important given the widespread consumption of oranges and pumpkins. Such information is valuable not only for consumers who wish to maximize their vitamin C intake but also for farmers and distributors aiming to deliver high-quality produce.

Several studies have demonstrated the degradation of ascorbic acid under various storage conditions. For instance, research has shown that refrigerated storage can significantly slow the loss of vitamin C in citrus fruits compared to room temperature storage  . Similarly, the ascorbic acid content in pumpkins has been observed to decrease more rapidly when stored at higher temperatures. These findings underscore the importance of proper storage to preserve the nutritional value of fruits and vegetables.

Investigating the specific effects of different storage conditions on the ascorbic acid content of oranges and pumpkins will provide deeper insights into how best to handle these products post-harvest. This study aims to evaluate the ascorbic acid levels in oranges and pumpkins under various storage conditions, contributing to the body of knowledge that supports better storage practices and ultimately enhances food quality and nutritional intake.

1.2       Statement of the Problem

The ascorbic acid content of fruits and vegetables is a critical component of their nutritional value, yet it is highly susceptible to degradation under various storage conditions. Despite the known importance of vitamin C for human health, there is limited specific data on how different storage environments affect the ascorbic acid levels in commonly consumed produce like oranges and pumpkins. This gap in knowledge poses a challenge for optimizing storage practices to maintain the highest possible vitamin C content in these foods. Therefore, it is crucial to systematically investigate how different storage conditions—such as temperature, humidity, and light exposure—impact the ascorbic acid content in oranges and pumpkins. This study aims to address this gap by analyzing the effects of various storage scenarios on the vitamin C levels in these fruits and vegetables, thereby providing valuable insights for consumers, farmers, and distributors to enhance food quality and nutritional intake.

1.3       Objectives of the Study

The aim of this study is to evaluate the impact of different storage conditions on the ascorbic acid content of oranges and pumpkins to identify optimal storage practices for maintaining their nutritional quality. Specific objectives are;

1.   To measure the initial ascorbic acid content in fresh oranges and pumpkins before storage.

2.   To analyze the changes in ascorbic acid content in oranges and pumpkins under varying temperature conditions during storage.

3.   To evaluate the effect of different humidity levels on the ascorbic acid content in stored oranges and pumpkins.

4.   To determine the influence of light exposure on the ascorbic acid degradation in oranges and pumpkins during storage.

1.4       Research Questions

1.   What is the initial ascorbic acid content in fresh oranges and pumpkins?

2.   How does storage temperature affect the ascorbic acid content in oranges and pumpkins?

3.   What is the impact of different humidity levels on the ascorbic acid content of stored oranges and pumpkins?

4.   How does light exposure during storage influence the ascorbic acid degradation in oranges and pumpkins?

1.5       Research Hypotheses

1.   H1: The initial ascorbic acid content in fresh oranges will be higher than in fresh pumpkins.

2.   H2: Higher storage temperatures will result in a greater loss of ascorbic acid in both oranges and pumpkins compared to lower temperatures.

3.   H3: Increased humidity levels during storage will accelerate the degradation of ascorbic acid in oranges and pumpkins.

4.   H4: Exposure to light during storage will lead to a more significant reduction in ascorbic acid content in oranges and pumpkins compared to storage in the dark.

1.6       Significance of the Study

This study is significant because it addresses the crucial need to preserve the nutritional quality of fruits and vegetables, specifically focusing on the ascorbic acid content in oranges and pumpkins. Understanding how different storage conditions affect vitamin C levels can lead to improved storage practices that maintain the health benefits of these foods. This research provides valuable insights for consumers who aim to maximize their vitamin C intake, as well as for farmers, distributors, and retailers who seek to deliver high-quality produce. Additionally, the findings can contribute to public health by supporting dietary recommendations and interventions aimed at reducing vitamin C deficiencies. By optimizing storage conditions based on scientific evidence, this study can enhance food quality, reduce nutritional losses, and potentially extend the shelf life of oranges and pumpkins, benefiting both the food industry and public health.

1.7       Scope of the Study

This study focuses on evaluating the ascorbic acid content in oranges and pumpkins under various storage conditions. It includes measuring the initial vitamin C levels in fresh samples and monitoring changes during storage at different temperatures, humidity levels, and light exposures. The study will be conducted over a set period, allowing for the observation of ascorbic acid degradation trends. Both qualitative and quantitative analyses will be employed to assess the impact of these storage conditions on the vitamin C content. The scope is limited to oranges and pumpkins, chosen for their nutritional relevance and differing ascorbic acid profiles. The findings will be applicable to optimizing storage practices for these specific fruits and vegetables, with potential implications for broader food storage guidelines.

1.8       Operational Definition of Terms

Ascorbic Acid Content: The concentration of vitamin C present in oranges and pumpkins, measured in milligrams per 100 grams (mg/100g) of the fruit or vegetable. It will be assessed using titration or a spectrophotometric method.

Storage Conditions: The environmental parameters under which the oranges and pumpkins are kept post-harvest. This includes:

Temperature: The degree of heat present during storage, categorized into refrigerated (4°C), room temperature (25°C), and elevated temperature (35°C) conditions.

Humidity: The amount of moisture in the air, categorized into low (30-40%), medium (50-60%), and high (70-80%) relative humidity levels.

Light Exposure: The amount of light the produce is exposed to during storage, categorized into full light exposure, partial light exposure, and complete darkness.

Oranges: A citrus fruit of the species Citrus sinensis, selected for its high vitamin C content and relevance to the study. The samples used will be fresh, commercially available oranges.

Pumpkins: A type of squash of the species Cucurbita pepo or Cucurbita maxima, chosen for its nutritional value and variable ascorbic acid content. The samples used will be fresh, commercially available pumpkins.

Degradation: The reduction in ascorbic acid content over time due to exposure to different storage conditions. It will be quantified by comparing the initial and subsequent measurements of vitamin C levels.

Quantitative Analysis: The process of measuring and comparing the ascorbic acid content using precise numerical methods, such as titration or spectrophotometry, to obtain accurate concentrations.

Qualitative Analysis: The assessment of observable changes in the oranges and pumpkins, such as color, texture, and general appearance, that may correlate with the degradation of ascorbic acid during storage.