What is the effect of blancing to vitamin C?

the vitamin C will increace or decrease when blancing warmth increased and the time of blancing prolonged?

Answer:
Blanching? -note H. Do you mean the process of briefly placing fruits and vegetables surrounded by hot water, after removing and cooling? Mondragón-Portocarrero states that 2 minutes of steaming in plain wet preserved the maximum amount of vitamin C, compared to lower temperatures, even at shorter times. However, it depends -- see the register of questions below.

Best source for current facts:
George F.M. Ball. 2005. _Vitamins In Foods: Analysis, Bioavailability, and Stability_ [Food Science and Technology Volume: 156]
ISBN: 9781574448047
http://www.crcpress.com/shopping_cart/pr...

Articles:
http://scholar.google.com/scholar?num=10...

Some questions to consider surrounded by answering this question:
Are you counting the loss of vitamin C during storage, or newly the post-blanch status?
If so, then will the food be preserved via can, drying, blast-freezing, irradiation or other method?
Steam, boiling, microwave blanching?
Any additives, such as salt, citric bitter or vinegar, to the blanch water?

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