Folate diffusivity constants averaged at 7.45 1012 m2/s for
spinach and 5.86 1010 m2/s for green beans. For green beans,
the folate diffusivity constant was hundred times higher than for
spinach meaning that the diffusion of folates is faster for green
beans than for spinach. For spinach, neither temperature nor pH
had an effect on the folate diffusivity constant. For green beans,
the folate diffusivity constant appeared variable between batches
for the same conditions. Indeed, the low slope of folate concentration
decrease did not allow distinguishing a significant effect of pH
or temperature on the folate diffusivity constant