Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.48 0.45 0.52 0.03 4

Original Retention Factor Values used to Produce Mean

Alighourchi H., Barzegar M., Abbasi S. (2008) Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology 227:881-887

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.46 Pomegranate juice, pasteurized Pomegranate juice, pasteurized, stored for 10 weeks 1.39 0.64 mg/100 ml
0.52 Pomegranate juice, pasteurized Pomegranate juice, pasteurized, stored for 10 weeks 1.12 0.59 mg/100 ml
0.45 Pomegranate juice, pasteurized Pomegranate juice, pasteurized, stored for 10 weeks 3.22 1.48 mg/100 ml
0.51 Pomegranate juice, pasteurized Pomegranate juice, pasteurized, stored for 10 weeks 3.37 1.72 mg/100 ml