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
1.95 1.50 2.70 0.53 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
1.50 Tomato Diced tomatoes canned, Hot treatment 0.05 0.1 mg/100 g fresh weight
2.70 Tomato Diced tomatoes canned, Cold treatment 0.05 0.18 mg/100 g fresh weight
1.65 Tomato Diced tomatoes canned, Cold treatment with CaCl2 0.05 0.11 mg/100 g fresh weight