Yield factor value: 0.75 (Tomato, canned, PECOT 1956_USDA-AH-102)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.90 0.75 1.12 0.16 3

Original Retention Factor Values used to Produce Mean

Vallverdu-Queralt A., Medina-Remón A., Andres-Lacueva C., Lamuela-Raventos R.M. (2011) Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chemistry 126:1700-1707 PubMed (25213947)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.84 Tomato Diced tomatoes canned, Hot treatment 0.78 0.88 mg/100 g fresh weight
1.12 Tomato Diced tomatoes canned, Cold treatment 1.59 2.39 mg/100 g fresh weight
0.75 Tomato Diced tomatoes canned, Cold treatment with CaCl2 1.59 1.61 mg/100 g fresh weight