The differences in thiamine and riboflavin content between
the cultivars investigated were 24% and 18% respectively.
Compared with the raw material, cumulative losses of thiamine
and riboflavin resulting from technological and culinary
treatment and 12 months storage were 70e82% and 48e68%
respectively for treatment I, 57e78% and 39e69% for treatment
II, and 78e87% and 54e77% for treatment III. The highest
thiamine and riboflavin retention of all the cultivars examined,
both in frozen and canned products, were in products
from Laponia cultivar.