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
1.59 1.00 2.77 0.83 3

Original Retention Factor Values used to Produce Mean

Goncalves B., Landbo A.K., Knudsen D., Silva A.P., Moutinho-Pereira J., Rosa E., Meyer A.S. (2004) Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 52:523-530 PubMed (14759143)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.00 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.01 0.01 mg/100 g fresh weight
1.00 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.2 0.2 mg/100 g fresh weight
2.77 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.03 0.08 mg/100 g fresh weight