Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.64 0.46 0.87 0.17 3

Original Retention Factor Values used to Produce Mean

Syamaladevi, R.M., Andrews, P.K., Davies, N.M., Walters, T., Sablani, S.S. (2012) Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Journal of the Science of Food and Agriculture 92:916-924 PubMed (21969304)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.87 Highbush blueberry Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 4 months 226.0 197.0 mg/100 g fresh weight
0.46 Highbush blueberry Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 10 months 226.0 105.0 mg/100 g fresh weight
0.58 Highbush blueberry Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 13 months 226.0 133.0 mg/100 g fresh weight