Using the information in the table, comment on: (i) the effects of freezing on the Vitamin C content of peas (ii) the effects of canning on the Vitamin C, the Sodium and the Thiamine content of peas - Leaving Cert Home Economics - Question 2 - 2005

The canning process affects various nutrients in peas. The Vitamin C content reduces from 25 mg in fresh peas to 8 mg in canned peas. The sodium content increases from 5 mg in fresh peas to 230 mg in canned peas, and the Thiamine content decreases from 32 mg to 13 mg.

Possible reason: The canning process typically involves high temperatures, which can destroy sensitive vitamins like Vitamin C and Thiamine. Additionally, a significant amount of salt is used in the canning process, contributing to the increased sodium levels.

An example of a food that has been processed to extend shelf life is canned tomatoes. The stages of production include:

1. Harvesting: Fresh tomatoes are picked at peak ripeness.
2. Washing: They are thoroughly washed to remove any dirt or pesticides.
3. Preparation: Tomatoes are then blanched in hot water, peels are removed, and they are cut into pieces.
4. Canning: The prepared tomatoes are packed into cans and sealed, followed by pressure cooking to ensure sterilization.

The packaging of canned tomatoes is crucial for extending their shelf life. Typically, they are packed in airtight cans that prevent the entry of light and air, which can cause spoilage. The use of a hermetic seal helps to ensure that the tomatoes remain safe for consumption over an extended period.

Labeling on canned tomatoes is also vital, providing essential information such as:

• Ingredients: Listing the tomatoes and any preservatives used.
• Nutritional Information: Details on calories, vitamins, and mineral content.
• Expiration Date: Provides a deadline for freshness to ensure consumer safety. Additionally, labeling often includes preparation instructions and storage recommendations.