Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation

► Ascorbic acid concentration of whole potatoes increased with vacuum time. ► One hundred grams of 25 min steam-cooked vacuum-impregnation (VI) potatoes could provide. ► adults with 90-100% of the recommended daily allowance of AA (100 mg). ► VI whole potatoes had relatively high AA concentration (50 mg/100 g fr. wt.) even at 14 days storage of 4 °C.