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
4.91 1.53 8.29 3.38 2

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
1.53 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.2 0.31 mg/100 g fresh weight
8.29 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.03 0.25 mg/100 g fresh weight