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Vitamin C is sensitive to heat, light and oxygen. In food it can be partly or completely destroyed by long storage or overcooking. By refrigeration the loss of vitamin C in
food can be substantially diminished.
Table: Influence of Storage and Preparation on Vitamin C Loss in Foods
| Food | Storage/preparation | Vitamin C Loss |
| Potato | 1 month | 50% |
| Fruit | 1 month | 20% |
| Appel | 6-9 month | 100% |
| Milk | UHT | 25% |
| Fruit | Sterilization | 50% |
| Fruit | Air drying | 50-70% |
| Leafy vegetable | Canned | 48% |
Modified from Oberbeil, Fit durch Vitamine, Die neuen Wunderwaffen, Südwest Verlag GmbH & Co. KG, München 1993
