Studies on the changes of Ascorbic acid content in several vegetables during CA-storage

Abstract

This study was undertaken to determine the changes of ascorbic acid (ASA) content in several vegetables and the effect of growth stage of the crops and the gas composition of atmosphere on the changes of ASA content in Garland Chrysanthemum (Chrysanthemum coronarium L. var. Spatiosum Bailey) during CA-storage.Several vegetables stored in CA condition (O2 : 3%-CO2 : 3%) kept good green color and the tension of leaves, but the ASA content decreased in some vegetables, such as Garland Chrysanthemum, welsh Onion (Allium fistulosum L.) and Allium tuberosum Rottler. Especially, the ASA content of Garland Chrysanthemum markedly decreased f or the initial 2 days of CA-storage.It was found that the causes of these phenomena were higher concentration of CO2, e. g. 3% of atmosphere and younger growth stage of the crops.