Change of Ascorbic Acid Content of the Strawberry during Preservation

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  • イチゴの貯蔵に伴うビタミンCの変化について
  • 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.

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