As this is for a project and it sounds like an
ongoing experiment, I will try to help point you
in a direction to answer your questions. You
mention that vitamin C oxidizes, I assume you mean
that the bell pepper will oxidize ("go bad").
It is important to distinguish between the bell
pepper oxidizing and what happens to vitamin C, as
the bell pepper oxidizing might not mean the
vitamin C is oxidizing. Vitamin C refers to
different forms of the vitamin, some of which are
oxidized in their useful form. Anyway, you are
onto something in that temperature is influencing
the amount of vitamin C. Have you tried looking
at a few different temperatures? How does the
vitamin C content compare for peppers that are
frozen vs ones stored in a refrigerator vs ones
stored at room temperature vs ones that are
heated? Our intuition tells us that
refrigeration helps keep vegetables for longer
than if we kept them on the counter, and that
sometimes putting vegetables (which contain water)
in the freezer can result in freezer burn.
Therefore, temperature definitely plays a
role, and I encourage you to explore these ideas
to help refine your hypothesis as to what happens
at different preservation temperatures for bell
peppers. Good luck!
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