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
0.50 0.50 0.50 0.00 1

Original Retention Factor Values used to Produce Mean

Baltacioglu C., Velioglu S., Karacabey E. (2011) Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage. Journal of Food Quality 34:278-283

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.50 Rowanberry Rowanberry 20 days of storage at 22°C 361.98 180.99 mg/100 g fresh weight