書誌事項
- タイトル別名
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- Change of Ascorbic Acid Content of the Strawberry during Preservation
- イチゴ ノ チョゾウ ニ トモナウ ビタミン C ノ ヘンカ ニ ツイテ ソノ
- その組織化学的な検出および生化学的定量分析
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Sequential changes of ascorbic acid (AsA) content were studied on the strawberry stored in refrigerator and freezing box, and at room temperature.<BR>1) The fresh fruits kept of room temperature (1824°C) began to rot after 5 days, but the change of AsA content was not significant comparing with the degree of their decomposition.<BR>2) The strawberries stored in refrigerator began to rot after about 15 days and showed exactly the same change of AsA content as those kept in room temperature.<BR>3) In freezing box no notable change of AsA content was observed during the first month, but after half a year storage AsA content decreased to one tenth of the initial stage.<BR>According to the histochemical observation AsA retained mainly in the cells around the vascular bundle in every case.
収録刊行物
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- 家政学雑誌
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家政学雑誌 26 (6), 397-401, 1975
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390001206331913088
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- NII論文ID
- 130003868522
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- NII書誌ID
- AN00041468
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- ISSN
- 18847870
- 04499069
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- NDL書誌ID
- 1618272
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可