## 1 Introduction  
Plant and vegetable juices are rich sources of vitamin C and have a significant nutritional value of vitamin C for humans [1] because humans are unable to produce vitamin C on their own [2; 3; 4]. While synthetic vitamin C is chemically equivalent to vitamin C generated from plants, fruits, and vegetables [5], they also include a variety of micronutrients and phytochemicals that may impact the vitamin's bioavailability [6]. The therapeutic abilities of plants and vegetables include protection of the body against various diseases [7; 8; 9; 10]. Vitamin C has important nutritional benefits for human health [11], e.g., including antioxidant and cellular protection from oxidative damage [12; 13], strengthening of the immune system [14; 15], collagen synthesis for skin and tissue health, and improving iron absorption [16; 17]. Abundant sources of vitamin C are peppers, tomatoes, and green leafy vegetables [18]. When consuming plant and vegetable juices, pay attention to the freshness and proper storage to minimise vitamin C stratification and degradation [19; 20; 21]. For centuries, most vegetables and fruit have been handled, allowing for year-round enjoyment of the products made from the harvest. According to [PERSON], [PERSON], and [PERSON] [14], fruit and vegetables can be kept fresh for many months thanks to advanced techniques for storage. Storage should be in dark or light-proof containers at the correct temperature, and juices should be consumed as soon as possible after opening to preserve the highest vitamin C content. Even though treatment is an excellent method to extend the duration of storage, it is nevertheless associated with significant degradation of several substances that have positive health effects, such as vitamin C, which rapidly degrades in the treatment process [14]. Packaging and packaging materials in the food industry play an important role in protecting products from damage and spoilage [22; 23]. Different types of materials, such as plastic bottles and glass bottles, are used in fruit juice packaging [23]. Packaging characteristics and storage conditions affect the quality of juice products [22; 24; 25]. Overall, it is important to pay attention to a healthy diet with sufficient vitamin C intake from fresh vegetables and plants to ensure optimal health and the immune system. Consumers are becoming increasingly concerned about the number of vegetables they consume each day due to the development of a healthy diet. Additionally, the desire for pre- or half-prepared meals in today's fast-paced world contributes to a significant rise in the consumption of vegetables. Many fruit and vegetable varieties are offered for a brief period right after production [14; 26]. The key elements that affect vitamin C concentration are the type of container (glass or plastic) and the way in which juices from different plants and vegetables are stored [27; 28; 29; 30]. The prevalence of current nutritional trends and customers' expectations of products with high vitamin content and/or antioxidant value has generated interest in exploring new effective methods of storage. Research has focused on the stability of vitamin C while highlighting the importance of choosing the appropriate packaging material (glass, plastic) for maintaining high concentrations of vitamin C in stored juices. Plant sources and organic vegetables have a significant impact on customers' health. It is crucial to comprehend how to keep juices effectively from the perspectives of producers and customers to guarantee that our bodies obtain the appropriate daily dose of vitamin C.  
This study investigated the relationships between storage factors and vitamin C concentration in selected juices from plants (chives, dandelion, nettle) and vegetables (tomato, carrot, cucumber, cucumber salad, red and white peppers, white cabbage). The effect of temperature, length of storage, and packaging material on the decrease in vitamin C concentration was investigated.