Yield factor value: 1.0 (Nectarine, purée, packed in glass bottles, pasteurized, USDA_2010_SR23)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.04 0.94 1.15 0.07 4

Original Retention Factor Values used to Produce Mean

Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Lozano M., Hernandez T., Ramirez R. (2011) Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Puree with Industrial Origin during the Refrigerated Storage. Journal of Food Science 76:C618-C625 PubMed (22417344)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.03 Nectarine puree - Untreated Nectarine puree - High pressure processing, 450 Mpa, 5 min 55.4 57.3 mg/100 g fresh weight
0.94 Nectarine puree - Untreated Nectarine puree - High pressure processing, 450 Mpa, 10 min 55.4 52.1 mg/100 g fresh weight
1.03 Nectarine puree - Untreated Nectarine puree - High pressure processing, 600 Mpa, 5 min 55.4 57.2 mg/100 g fresh weight
1.15 Nectarine puree - Untreated Nectarine puree - High pressure processing, 600 Mpa, 10 min 55.4 63.8 mg/100 g fresh weight