ISHS Acta Horticulturae 93: Symposium on Quality of Vegetables
CHANGES IN ASCORBIC ACID IN VEGETABLES DURING THE DAY AND AFTER HARVEST |
| Author: | L. Ottosson |
| Abstract:
The content of vitamin C was investigated in parsley, broccoli and kale. The stalks of parsley and kale had much lower content than the leaves, and the branches of broccoli had lower content than the bouquets. The temperature and the sunshine (radiation) influence the level of vitamin C. At six o'clock in the morning the content of vitamin C is often lower than six o'clock in the afternoon, but the differences between the content during the day are not very large. Storage experiment shows that the content is fairly stable during 10 days at 0°C but falls at 10°C and more rapidly at 20°C storage temperature. Kale keeps vitamin C content better than parsley and broccoli. | |
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