Studies were conducted on the effect of certain factors such as temperature, pH, degrees Brix, concentration of vitamin C, and storage in sealed as well as in open containers, on the stability of vitamin C in tropical fruit juices and nectars. They were fortified with different quantities of synthetic vitamin C (1-ascorbic acid) ranging between 10 and 4,000 mg. per 100 ml.Se llevaron a cabo experimentos para determinar el efecto de la temperatura, pH, concentración de sólidos solubles, cantidad de vitamina C y almacenamiento en envases abiertos y sellados herméticamente sobre la estabilidad de la vitamina C en los jugos y néctares de frutas tropicales. Los productos se fortificaron con cantidades de vitamina C sintética que fluctuaron entre 10 y 4,000 mg. por cada 100 ml.