Togashi, Keiko

Changes of Vitamin C of vegetables stored under the several conditions were investigated. The vegetables employed in this experiments were cauliflower, Italian broccoli, garland chrysanthemum, kidney beans with pod (immature), Brussels sprouts, tomato, cucumber, sweetpepper, Japanese radish root and cabbage. The total contents of Vitamin C of cauliflower, kidney beans with pod (immature) and Brussesl sprouts, when they were stored in raw, did not decrease both under the refrigerated storage and the storage in room temperature for 5 days, although those of Italian broccoli and garland chrysanthemum decreased gradually during the storage. On the other hand, when these vegetables were stored in refrigerator after boiled, the rate of the oxidized type to the reduced type of Vitamin C showed a tendency to increase. In cauliflower and Brussels sprouts, especially, increased the oxidized type of Vitamin C. However, change of the rate of the oxidized type to the reduced type was not observed, when the vegetables stored in refrigerator in raw were boiled before employment. In the case of tomato, cucumber and cabbage, changes of Vitamin C were not almost observed both under the refrigerated storage and the storage in room temperature in raw for 5 days. It seems that Vitamin C of these vegetables were relatively stable. Vitamin C of sweetpepper was decreased a little under the storage in room temperature, although it was not decreased under the refrigerated storage. Vitamin C of Japanese radish root showed a tendency to decrease under both conditions and the rate of the oxidized type to the reduced type of Vitamic C increased slightly at the fifth day. Tomato was observed to get ripe during the storage, and Vitamic C had a tendency to increase.