ABSTRACT
The major portion of the work on canned and other processed foods is devoted to the retention of two vitamins, vitamin C and vitamin B1, since these vitamins are the least stable during canning and processing operations. Fruit that is peeled prior to canning might be expected to show less complete retention of nutrients than unpeeled fruit. Retention of nutrients during the canning of vegetables has been given a large amount of study both in the laboratory and pilot plant and in commercial canneries. Since citrus fruits are considered one of the best sources of ascorbic acid, a considerable amount of work has been done on the retention of this vitamin during canning. The purpose of blanching for canning is primarily to drive air from the tissues and to wilt the product sufficiently for it to be filled into cans.
