## 3 Results
### Ascorbic Acid Content in Analysed Vegetable Juices
#### 3.2.1 Ascorbic Acid Content in Analysed Vegetable Juices in Glass Containers
The concentration in the glass containers had dropped by 26.03% by the third day compared to  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Day**} & \multicolumn{6}{c}{**Juices (mg/100 g)**} \\ \cline{2-7}  & **Tomato \({}^{*}\)** & **Carrot \({}^{*}\)** & **Salad Cucumber \({}^{*}\)** & **Red Pepper \({}^{*}\)** & **White Pepper \({}^{*}\)** & **White Cabbage \({}^{*}\)** \\ \hline t\({}_{1}\) = 4 \({}^{\circ}\)C & & & & & & \\
0 & 10.40 \(\pm\) 0.14 & 5.34 \(\pm\) 0.12 & 6.70 \(\pm\) 0.14 & 153.50 \(\pm\) 0.24 & 125.00 \(\pm\) 0.19 & 11.50  
the first. There was a 35.77% loss of vitamin C after seven days in the glass jar, bringing the level to 64.33%. When frozen carrot juice (t3 = -18 \({}^{\circ}\)C) was in glass containers for the duration of storage, the vitamin C concentration ranged from 17.60% to 45.69% (day 7) (Table 1). Ascorbic acid levels dropped linearly. The vitamin C content of the salad cucumber juice at t1 (4 \({}^{\circ}\)C) in glass packaging materials was between that of tomato and carrot (Table 1). Analyses determined that the vitamin C concentrations in the cucumber juice exceeded the values reported by [PERSON] and [PERSON] [75] and [PERSON] et al. [14] (4 mg/100 g of fresh vegetables). At storage temperature t1 (4 \({}^{\circ}\)C) in glass containers, the vitamin C concentration of the cucumber juice decreased more slowly than that of the carrot juice (from 2.99% to 10.0% in one week). After 2 weeks of storage, the vitamin C loss was 13.3%, and after 3 weeks, it reached 15.37% of its initial value. The cultivar of cucumber is an important factor of biological variance in the after-harvesting durability of cucumbers, which is also true for vitamin C.  
The loss of vitamin C in the cucumber juice stored in glass containers at t2 (23 \({}^{\circ}\)C) was marginally higher than at t1 (4 \({}^{\circ}\)C) (from 2.99% to 11.94% for three days) (Table 1). Seven days later, the vitamin C concentration in the juice kept at t2 was only slightly higher than at t1. The vitamin C loss in the cucumber juice at storage temperature t3 (-18 \({}^{\circ}\)C) ranged from 2.99% to 15.67% after 7 days. The vitamin C content of the red pepper juice in glass containers at t1 (4 \({}^{\circ}\)C) decreased progressively (from 0.49% on day 1 to 9.74% on day 7) (Table 1). In general, red peppers are regarded as an abundant source of vitamin C, with concentrations as high as 186-190 mg/100 g of raw weight [14; 75; 76]. The analyses revealed a concentration of 153.50 mg/100 g.  
At room temperature t2 (23 \({}^{\circ}\)C) in a glass container, the concentration of vitamin C in the juice of red pepper decreased by a similar amount (from 0.65% to 10.03%) as at t1. After seven days, the vitamin C content decreased by 15.40 mg/100 g. Previous results have indicated that vitamin C is most sensitive to oxygen and high temperatures [76]. This juice's vitamin C loss in glass containers at temperature t3 (-18 \({}^{\circ}\)C) ranged from 0.91% to 11.01% (seventh day). [PERSON] et al. [26] determined that deep freezing was the preferred method for long-term storage of vegetables (6 months) because degradation and bacterial activity are considerably slowed at sufficiently low temperatures. The concentration of vitamin C in the white pepper juice at t1 (4 \({}^{\circ}\)C) decreased more swiftly than in the red pepper juice after the first day in glass containers. The vitamin C content decreased by 1.92% after the first day (0.49% for red pepper), as shown in Table 1. The following day, the loss of vitamin C nearly doubled to 3.68%. During the first week, vitamin C levels decreased between 1.92 and 7.2%. During the second and third weeks, the vitamin C content of the glass containers decreased. At t2 = 23 \({}^{\circ}\)C, the total decrease in vitamin C during storage of the white pepper juice in glass containers ranged from 0.88% to 9.92% (Table 1). The concentration of vitamin C in the white pepper juice at t2 decreased similarly to t1 beginning on the second day and continuing through the third day.