• Siti Rohaiza Ahmad PAPRSB institute of health science, Universiti Brunei Darussalam
  • Muhammad Usamah Haji Sarbini


Objective: Since humans are incapable of producing vitamin C, we obtain our daily requirement of vitamin C from dietary sources such as fruits. It is a common household practice to refrigerate fruits or fruit juices (4°C - 5°C). The main aim is to understand the effect of storage and temperature on the vitamin C level of locally available fruits or fruit juices.


Method: Four locally grown fruits were selected: pomelo, papaya, tomato, watermelon and one imported fruit from United State of America, orange to test for vitamin C stability following refrigeration at 4°C. Vitamin C was measured at Day 0, 1, 2, 3 and 7. Determination of vitamin C was carried out by an accredited Association of Official Agricultural Chemists (AOAC) indophenol method.


Results: At Day 0, orange had the highest level of vitamin C (58.2±0.00 mg/100ml) while watermelon contained the least (6.7 ± 1.27 mg/100ml). The vitamin C in orange and pomelo was stable for at least 24 hours and all fruits experienced continuous loss until the end of storage period, day 7. Watermelon recorded the highest vitamin C loss of 82.1%.


Conclusions: Therefore, it is best to consume fresh fruit juice within 24 hours, particularly for watermelon in order to obtain maximal vitamin C.



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How to Cite

Ahmad, S. R., & Haji Sarbini, M. U. (2019). THE EFFECT OF STORAGE ON VITAMIN C STABILITY OF LOCALLY GROWN FRUITS IN BRUNEI DARUSSALAM. Innovare Journal of Food Sciences, 1–5. Retrieved from



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