Changes In Ascorbic Acid Content Research Articles

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

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.

Changes in Ascorbic Acid Content of Developing Rose Hips

SummaryThe ascorbic acid contents of different rose species were compared at different stages of hip development and showed that, overall, R. damcscena had the highest and R. moschata the lowest concentration of this vitamin. In R. damascena and R. canina, the high vitamin C species, the greatest amounts in the ovary of the flowers was found on their first day of opening but it occurred in other species when the petals were shedding or the flowers were in the bud stage. R. canina was most suitable for commercial harvesting of rose hips due to its high total ascorbic acid.

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)

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.

Studies on the effects of chemical preservatives on the quality of strawberry (<i>Fragaria ananassa</i>) juice in Bangladesh

This study was carried out to assess the nutritive value of fresh strawberry (Fragaria ananassa) juice and to observe the effect of chemical preservatives on the acidity, ascorbic acid and total soluble solids (TSS) content of strawberry juice. Strawberry was being collected from the local farm of Sylhet city. The proximate composition of strawberry juice was found to have contents of moisture 89.64%, fat 0.48%, fiber 1.013%, ash 0.53%, Titrable acidity 1.02%, ascorbic acid 120 mg/100g, TSS 6%, and pH 3.7. To observe the effects of chemical preservatives the samples were treated with 30% sucrose, 0.2% sodium benzoate, 0.2% potassium sorbet, mixture of 30% sucrose and 0.2% sodium benzoate, mixture of 30% sucrose and 0.2% potassium sorbet, mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet. The study was conducted for 3 months; storage on refrigeration temperature and the content of acidity; ascorbic acid and TSS were assessing every 15th day’s interval. The result showed mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet gives retention to most of the nutrients during 3 months storage. The results showed that the ascorbic acid of the juice was found to be with minimum percentage decrease in sample T6 (6.93%) and maximum in T0 (64.69), on acidity of juice there was no such significant changes thus showing similar mean values in the samples, and TSS of juice recorded maximum mean value in T6 (33.5) and minimum mean value T0 (5.1) where maximum increase was observed in T0 (20%) and minimum in T5 (3.54). The results suggested that the effects of chemical preservatives have significant role in strawberry juice and its livelihood. The changes of ascorbic acid content of strawberry juice for T0 treatment significantly changes with T3 (p=.025), T4 (p=.029), T5 (p=.027), T6 (p=.001).The changes of acidity treated with different preservatives significantly changes with period of time but insignificantly changes with the treatment. The changes of TSS content of strawberry juice significantly changes with treatment. The homogeneous subsets are T0 T2 T4 and the subsets b contain T3, T1, T5 and T6 (p=o.ooo). Among all the treatments T6 were most effective in maintaining the nutritional quality during storage. DOI: http://dx.doi.org/10.3329/ijns.v1i4.9736 IJNS 2011 1(4): 97-101

Changes in ascorbic acid content in denervated frog gastrocnemius muscle.

Nach Denervierung des Gastrocnemius beim Frosch waren die Konzentrationen der l-Ascorbinsaure, Dehydro-l-Ascorbinsaure (DHA) und Diketoguloniksaure (DKA) im Nieren- und Nebennierengewebe unverandert. DHA und DKA fehlten, wahrend ihre Konzentrationen in der Leber trotz Ascorbinsaurezunahme gleichmassig verteilt waren.

Changes in ascorbic acid content in adrenals of rats with experimental sleep deprivation

Changes in ascorbic acid content in adrenals of rats with experimental sleep deprivation

Suppression of virus lesions by rust infection

Rust-infected bean leaves ( Phaseolus vulgaris L. var Pinto) suppressed tobacco mosaic virus (TMV) lesion formation when virus inoculation was made on the same tissue 26 hours or more after rust inoculation but not at 16 hours or less. When lesions were suppressed, necrosis developed later in the leaf veins. Rust-and-virus-infected leaves supported the same amount of enhanced virus multiplication whether lesions were suppressed or not. Lesions were not suppressed in rust-infected tissue if virus inoculation was immediately preceded by immersion of the leaves in water at 50°C for 10 seconds. Fluorescent metabolites peculiar to the necrotic virus reaction were present in all leaves with necrotic virus lesions, whether the leaves were infected with rust or not. These compounds were not found in leaves where virus lesion formation was suppressed by rust infection. Lesion suppresion could not be related to changes in ascorbic acid content induced by the rust infections.

成熟中のハスの果実の幼芽におけるアスコルビン酸含有量の変化

成熟中のハスの果実の幼芽におけるアスコルビン酸含有量の変化

ASCORBIC ACID IN POTATOES GROWN IN NEW BRUNSWICK

Values for the ascorbic acid content in the tubers of nine potato varieties have been compared. The effects of different fertilizers have been studied. Location of plots throughout the province was considered. Changes in ascorbic acid content due to tuber maturity and storage time have been measured at regular intervals. The relative amounts of ascorbic acid in the stem and eye ends of tubers have been found. Effects of top-killers on the ascorbic acid content of tubers were noted. No relationship was observed between the ascorbic acid content and either variety or fertilizer. The highest values for ascorbic acid were obtained in August. Losses during maturity and storage were continuous and fairly regular. Top-killers produced no apparent effect on the ascorbic acid content of tubers. The eye end of the potato tuber contained approximately 20% more ascorbic acid than the stem end.