Selected vegetables and fruits were analyzed for ascorbic acid, total sulfur, and sulfhydryl-containing (-SH) fractions, shortly after harvest and after 3 wk storage at 2°C and 95–100% relative humidity. More than 95% of the original ascorbic acid content was retained in broccoli and brussels sprouts. Ascorbic acid stability in fruits appeared to be due to low pH but that did not explain high retention in broccoli and brussels sprouts. Initial ascorbic acid correlated with total sulfur (r = 0.909). Weaker correlations were found between total −SH and protein −SH fractions and ascorbic acid content (r = 0.626 and 0.672). The quantity of sulfhydryl containing compounds did not explain ascorbic acid retention mechanisms of the vegetables.