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This document summarizes research on ascorbic acid (vitamin C) content in different citrus fruits and its degradation during storage. It finds that vitamin C levels gradually decrease in fruits like amla, mausami, lemon, and lime even when stored under refrigeration. The reduction varies between fruits. Fresh juice is suggested over stored packaged juice. Materials and methods describe selecting four citrus fruits and visually and chemically estimating vitamin C levels over 3 days of refrigerated storage, f

Author

Prateek Asuti

Language

EN