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
1.14 1.14 1.14 0.00 1

Original Retention Factor Values used to Produce Mean

Papoulias E., Siomos A.S., Koukounaras A., Gerasopoulos D., Kazakis E. (2009) Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears. International Journal of Molecular Sciences 10:5370-5380 PubMed (20054475)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.14 White asparagus White Asparagus Spears, stored at 2°C for 6 days 25.1 28.8 mg/100 g fresh weight