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
1.06 1.00 1.13 0.05 3

Original Retention Factor Values used to Produce Mean

Hagen S.F., Borge G.I.A., Solhaug K.A., Bengtsson G.B. (2009) Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala). Postharvest Biology and Technology 51:36-42

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.13 Curly kale - B. oleracea L. var. acephala Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 3 week (delayed harvest = 0 week) 53.3 60.3 mg/100 g fresh weight
1.06 Curly kale - B. oleracea L. var. acephala Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 6 week (delayed harvest = 0 week) 53.3 57.03 mg/100 g fresh weight
1.00 Curly kale - B. oleracea L. var. acephala Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 3 week (delayed harvest = 3 week) 56.41 56.72 mg/100 g fresh weight