3. Results
The initial average vitamin concentration found in all juices stored in the dark were 176 lg/100 ml (ranging from 135– 245 lg/100 ml, n = 9) for FA. After one year of storage the average concentration in these juices was 95 lg/100 ml (ranging from 65– 129 lg/100 ml) for FA. These data are presented as a box plot gra-phic to display the time-dependent degradation process (Fig. 1). The parameter estimates for ‘‘model equation I’’ describing the degradation can be found in Table 2.