Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.18 0.99 1.28 0.08 9

Original Retention Factor Values used to Produce Mean

Rapisarda P., Lo Bianco M., Pannuzzo P., Timpanaro N. (2008) Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes Citrus sinensis (L.) Osbeck. Postharvest Biology and Technology 49:348-354

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.28 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 20d 52.37 67.35 mg/100 ml
1.23 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 40d 52.37 64.73 mg/100 ml
1.10 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 65d 52.37 58.06 mg/100 ml
1.22 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 20d 50.71 62.15 mg/100 ml
1.22 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 40d 50.71 62.09 mg/100 ml
1.17 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 65d 50.71 59.73 mg/100 ml
0.99 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 20d 69.64 69.38 mg/100 ml
1.19 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 40d 69.64 83.5 mg/100 ml
1.25 Orange pigmented varieties Orange pigmented varieties - Stored at 6 ± 1°C for 65d 69.64 87.59 mg/100 ml