# Bioactive Vitamin C Content from Natural Selected Fruit Juices
## 3 Results and Discussion
### Correlation between Vitamin C Content and Storage Conditions  
When being prepared, the fruits used to make juices go through a number of extraction processes that might alter the amount of different compounds in the final product. Therefore, correlation relationships between the vitamin C content of the tested fruit juices (grapefruit, mandarin-clementine, peach, apple, pear, and plum) stored in glass and plastic containers at various temperatures and the number of storage days (to 21 days) had to be found using statistical methods (Table 2). The strength of the link between the observable characteristics was determined using [PERSON]'s rank correlation coefficient. The correlation coefficient between the vitamin C concentration of grapefruit, peach, pear, and plum juices at t1 = 4 \({}^{\circ}\)C in the glass packing and storage period was very high (Table 2). There was a high degree of correlation between the vitamin C concentration of grapefruit juice and the storage period at t2 = 23 \({}^{\circ}\)C in glass containers. The connection between the components of the other juices under examination, in contrast, was very strong. There was a very strong correlation between the vitamin C content of the late peach juice and the storage period in glass containers at t3 = \(-\)18 \({}^{\circ}\)C. A high degree of correlation was found in various fruit liquids. The correlation coefficient between the vitamin C content of grapefruit juice and the storage duration was very high at the temperature t1 = 4 \({}^{\circ}\)C in plastic containers (Table 2). In mandarin, peaches, and apple juices, storage duration demonstrated a high degree of the correlation value. Pear juice and plum juice displayed significant correlation coefficients with storage duration. The correlation coefficient between the vitamin C content of grapefruit juice and mandarin juice and the storage period was a very strong correlation at a temperature of t2 = 23 \({}^{\circ}\)C in plastic containers. A high degree of correlation was found between other fruit liquids. The correlation coefficient between the amount of vitamin C in peach juice and the storage was very high when peach juice was stored in plastic containers at t3 = \(-\)18 \({}^{\circ}\)C. Grapefruit juice, mandarin-clementine, winter pear, and autumn plum juices all had a high degree of correlation with storage time. Winter apple juice and storage duration had a statistically significant degree of correlation. The Vitamin C Content of Fruit Juices for 7 Days, Depending on the Packaging Material (Glass and Plastic)  
Due to the dietary habits of the consumers as well as the time and storage (glass and plastic containers) of the fruit juices, it is interesting how the vitamin C content changed during the 7 days following their preparation. Shelf-life studies and analysis of the factors monitored by several authors recommend a maximum of 7 days of storage [90; 91; 92; 93]. [PERSON] and others [45] reported that control of storage conditions remains the most important factor in delaying loss of flavour and achieving satisfactory shelf-life and quality. Due to deterioration, fresh fruit juice had a limited shelf life [94]. Table 3 summarise the results of a decline in vitamin C contents in fruit juices during the seven days. In these tables, the regression equations and the square of the correlation coefficient are summarised in different temperatures (t1 = 4 \({}^{\circ}\)C, t2 = 23 \({}^{\circ}\)C, t3 = \(-\)18 \({}^{\circ}\)C).