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Changes in ascorbic acid in vegetables during the day and after harvest


, : Changes in ascorbic acid in vegetables during the day and after harvest. Acta Horticulturae (93): 435-442

Determined in parsley, broccoli and kale.

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Related references

Inoue, K.; Oyama, N.; Kondo, S.; Hayata, Y.; Yokota, H., 1998: Production of ascorbic acid enriched vegetables: Absorption of an L-ascorbic acid solution and the effect of storage temperature on the foliar exogenous ascorbic acid content. An assessment was made of whether leaf vegetables can absorb almost all of a given amount (3000 ppm) of a L-ascorbic acid solution applied by soaking the roots for 12 h. The effects of storage temperature on the foliar exogenous ascorbic acid cont...

Yamauchi, N.; Minamide, T.; Ogata, K., 1975: Physiological and chemical studies on ascorbic acid of fruits and vegetables. II. Changes of ascorbic acid content during development of chilling injury. The relationship between ascorbic acid, 2,3-diketo-L-gulonic acid, chilling injury and browning was investigated in sweet pepper, okra and eggplant and banana fruits stored at 0 deg C. [For part I see HcA 47, 8486.].

Ogata, K.; Yamauchi, N.; Minamide, T., 1975: Physiological and chemical studies on ascorbic acid in fruits and vegetables. I. Changes of ascorbic acid content during maturation and storage of Okra. L-Ascorbic acid and L-dehydroascorbic acid contents declined during maturation and total ascorbic acid content at harvest was about 30 mg/100g fresh weight. Ascorbic acid content in okra grown in the open was higher than in greenhouse-grown pods,...

Shimada Y.; K.S.; Ogata M., 1991: High performance liquid chromatographic determination of ascorbic acid and total ascorbic acid in chinese vegetables. A Simple high-performance liquid chromatographic method is described for the rapid estimation of ascorbic acid and total ascorbic acid. Use of tetra-n-butylammonium bromide as an ion-pairing reagent in the mobile phase yielded reproducible retenti...

Davey, B.L.; Dodds, M.L.; Fisher, K.H.; Schuck, C.; Chen, S.D., 1956: Utilization of ascorbic acid in fruits and vegetables. 1. Plan of study and ascorbic acid content of 24 foods. The general plan was to estimate the content of total ascorbic acid in the blood serum and urine of subjects receiving a basal diet low in total ascorbic acid, supplemented with 50 mg. crystalline ascorbic acid, and to see if the same values could...

Chen, S.D.; Davey, B.L.; Dodds, M.L.; Fisher, K.H.; Schuck, C., 1956: Utilization of ascorbic acid in fruits and vegetables. I. Plan of study and ascorbic acid content of 24 foods. The general plan was to estimate the content of total ascorbic acid in the blood serum and urine of subjects receiving a basal diet low in total ascorbic acid, supplemented with 50 mg. crystalline ascorbic acid, and to see if the same values could...

Kawerau, E., 1944: Ascorbic acid. Part 3: The ascorbic acid content of fruits and vegetables grown in Eire. The results of analyses of Irish grown fruits and vegetables for vitamin C content are presented. Special attention has been paid to potatoes, rose hips and blackcurrants.

Yamauchi, N.; Hamaguchi, S.; Ogata, K., 1980: Physiological and chemical studies on ascorbic acid of fruits and vegetables. VII. Mechanism of chlorophyll degradation and action of ascorbic acid in the inhibition of yellowing in harvested parsley leaves. Chlorophyll and ascorbic acid content in parsley and spinach stored at 20 deg C for 6 days decreased greatly and yellowing increased. In parsley chlorophyllase and ascorbate oxidase activities declined, catalase activity remained unchanged and per...

Kawerau, E., 1944: Ascorbic acid. 3. The ascorbic acid content of fruits and vegetables grown in Eire. With the indophenol method of estimation the ascorbic acid content of a number of Irish grown fruits and vegetables was examined, special attention being paid to potatoes, rose hips and blackcurrants. For the best retention of vitamin C during coo...

Kawerau, Einhart, 1943: Ascorbic acid III The ascorbic acid content of fruits and vegetables grown in Eire. In a limited survey of Irish grown fruits (wild and cultivated) and vegetables special attention is paid to potatoes, rose hips, and black currants, the effects of variations in cooking and of home and commercial preserving methods.