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
0.89 0.89 0.89 0.00 2

Original Retention Factor Values used to Produce Mean

Chaovanalikit A., Wrolstad R.E. (2004) Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science 69:67-72

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.89 Sweet cherry - Bing - Canned - at 2°C Sweet cherry - Bing - Canned - at 22°C 259.0 233.0 mg/100 g fresh weight
0.89 Sweet cherry - Bing - Canned - at 2°C Sweet cherry - Bing - Canned - 5 months at 22°C 259.0 231.0 mg/100 g fresh weight