## 3 Results  
### Levels of Vitamin C in Plant Juices  
Chives, dandelion, and nettle juices provided organic vitamin C daily. The nettle juice had the highest vitamin C concentration (78.50 mg/100 g), followed by dandelion (69.50) and chives (50.50) (Figure 3). The nettle juice contained the highest quantities (Figure 3g-i). Temperature, storage time, and container (glass or plastic) affected vitamin C content. Earlier studies have suggested that reactive oxygen species (ROS) and an impaired antioxidant system, including the reduced activity of superoxide dismutase (SOD), guaia-couma peroxidase (POD), and catalase (CAT), are the reasons for leaf senescence in plants such as Chinese chives [65; 66]. The chives juice held in glass containers at t\({}_{1}\) = 4 \({}^{\circ}\)C lost 2.18-20.80% vitamin C (Figure 3a). Vitamin C was significantly lost on the second day of storage. The juice in plastic containers lost vitamin C from 5.95% to 23.37% in seven days. [PERSON] et al. [67] found that Chinese chives stored at 4 \({}^{\circ}\)C for 4 days degraded swiftly, turned yellow, and rotted, unlike newly selected, green-leafed chives. Chives should be transported and stored at 4 \({}^{\circ}\)C. The chives juice ascorbic acid content dropped to 67.72% in glass containers and to 67.33% in plastic containers after 21 days at t\({}_{1}\) = 4 \({}^{\circ}\)C. Previous research has revealed that reactive oxygen species (ROS) and an impaired antioxidant system, including lower superoxide dismutase, guaiaicol peroxidase, and catalase activity, cause leaf senescence in plants like Chinese chives [65; 66]. When storing the juice at temperature t\({}_{2}\) (23 \({}^{\circ}\)C) in glass containers, the vitamin C content dropped from 3.17% on the first day to 22.97% on the seventh (Figure 3b). In plastic containers, vitamin C declined almost the same (from 3.56% to 22.55%). After 2 days of storage at 23 \({}^{\circ}\)C in glass and plastic, the vitamin C loss was substantial (Figure 3b). Vitamin C decomposes due to temperature and time. Long-term storage and high temperatures make it decomposable. The chives juice stored in glass containers had 0.42% more vitamin C than that stored in plastic containers after 7 days. The glass and plastic containers lost the same amount after three weeks. Vitamin C was stabilised at 66% of the original value at storage temperature t\({}_{2}\). Vitamin C in the chives juice was reduced considerably at t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C compared to that at t\({}_{1}\) and t\({}_{2}\). [PERSON] et al. [68] found that storage options affect vitamin C loss, supporting our findings. Cells degrade vitamin C when exposed to oxygen. The chives juice placed in glass containers at a cooling point lost 6.93% to 26.30% vitamin C after seven days (Figure 3c). Juices in plastic containers lost more vitamin C (6.93% to 26.73%) after seven days than in glass containers. Chive juices in plastic containers lost 0.43% more vitamin C after one week. Vitamin C in juice declines at specific temperatures and storage times [23]. At observed temperatures (t\({}_{1}\) = 4 \({}^{\circ}\)C, t\({}_{2}\) = 23 \({}^{\circ}\)C), vitamin C in chive juices declined more slowly in glass containers than in plastic containers. Juices in glass and plastic containers lost vitamin C faster at t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C.  
Dandelion leaves are an outstanding source of vitamin C. The vitamin C concentration of dandelion juice stored at temperature t\({}_{1}\) (4 \({}^{\circ}\)C) for 14 days ranged from 0.43% to  
Figure 3: The retention of vitamin C concentration of plant juices at conditions of storage (t\({}_{1}\)–t\({}_{3}\), in glass and plastic packaging materials): (**a**–**c**) chives (_Allium Schoenprasum_ L.), (**d**–**f**) dandelion (_Taraxacum officinal_), (**g**–**i**) nettle (_Urtica dioica_ L.). 10.79% in glass containers and from 0.72% to \(-\)10.00% in plastic containers (Figure 3d). [PERSON] et al.