果実•そ菜のアスコルビン酸に関する生理化学的研究 (第1報)

Abstract

This paper describes the changes of ascorbic acid content in okuras during maturation, storage period and at different harvest time. The results obtained were as follows:1) L-Ascorbic acid and L-dehydro ascorbic acid content in okuras declined during maturation and total ascorbic acid content at harvest time was about 30mg/100gf. wt.2) L-Ascorbic acid content in okuras by normal culture (open culture) was contained more than that by off-season culture (growing in plastic green house), and the okuras harvested in July and August especially showed a higher content.3) The storage at 12°C was better condition on the point of freshness and the retention of ascorbic acid in okuras during storage. L-Ascorbic acid rapidly decreased with the advance of chilling injury at 1°C storage.4) On the purpose of the prevention of chilling injury and the retention of ascorbic acid, effects of controlled atmosphere storage(CO2-3, 10, 20%: O2-3%) were investigated at 1°C and 12°C. As a result, there was not a significant difference between 1°C-CA storage and 1°C-air storage about the retention of ascorbic acid content and the keeping of freshness.On the other hand, 12°C-CA storage resulted in a lower ascorbic acid content as campared with 12°C-air storage, but the former was superior to the latter in the keeping freshness.