The US Dept. of Agriculture has a database of nutrient content of fresh and processed fruits and vegetables, the link is below.

I couldn’t find any specifics in the literature, but just based on broccoli & cauliflower experience, I suggest that you blanch florets (approx.

We have procedures that we use for our microwaved tomato juice analysis on my website - direct link below.

The green color formation in garlic is related to the acidity of the garlic.

The CO2 and CO levels will not detrimentally affect the quality of the broccoli, however storage at 10C for 4-5 days will result in some loss of nutrients even if yellowing is not

The browning is caused by an enzyme naturally found in grapes called ‘polyphenol oxidase’ that oxidizes phenolic compounds – also naturally present in the grapes.

Yes, Dr. Linda Harris and I have 'Resource Guides' with commercial laboratory listings and information for the industry on our websites (see: http://www.fruitandvegetable.ucdavis.edu).

We do not provide product development or testing services at UC Davis.  The “safety” of a product is dependent to some extent on the type of product you are making.  We have information a

There are naturally-occurring color changes from green (chlorophyll) to orange (beta-carotene) as mangoes mature.

The green color of freshly harvested broccoli is due to the green pigment, chlorophyll. When you heat chlorophyll it may be changed into a yellow or 'pea green' pigment.