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タイトル野菜および果実のビタミンCに関する研究(第9報) : 淡色葉菜類の生育とビタミンCの消長
タイトルヨミヤサイ オヨビ カジツ ノ ビタミン C ニカンスル ケンキュウ ダイ 9ホウ : タンショク ヨウサイルイ ノ セイイク ト ビタミン C ノ ショウチョウ
タイトル別表記Studies on the Vitamin C in Vegetables and Fruits (Report 9) : Variation of Vitamin C Content related to the Growth of Light Colored Edible Herbs
作成者北川, 雪恵
中司, いつ子
作成者ヨミキタガワ, ユキエ
ナカツカ, イツコ
作成者別表記Kitagawa, Yukie
Nakatsuka, Itsuko
作成者所属山口大学教育学部
内容記述(抄録等)Amongst edible herbs, some green colored vegetables including lettuce, garland chrysanthemum, carrot leaves, and radish leaves were studied with respect to changes in vitamin C content in different parts and during the growth period. The following results were obtained. (1) Vitamin C during the growth period was generally highest in the initial period of growth when growth was most active. Subsequently as growth became sluggish, Vitamin C gradually decreased. However, the rate of decrease was less as compared with those of light colored edible herbs. This was probably due to the fact that the entire leaves of green colored edible herbs generally consisted of vegetative organs. (2) In terms of parts of these green colored edible herbs, they contained more vitamin C in the inner part of core which was the growing portion than in its outer part through the entire growth. Although the outer leaves had a dark green color, the content of vitamin C was found to be the least. Vith garland chrysanthemum, as development progressed, its lateral leaves had less vitamin C content despite the fact that the lateral leaves branching from the main stem were in a juvenile stage. They had much less vitamin C than the outer leaves of the main stem.
本文言語jpn
主題農学
資料タイプtext
出版者山口大学教育学部
出版者ヨミヤマグチ ダイガク キョウイク ガクブ
NII資料タイプ紀要論文
ISSN0513-1693
NCIDAN00243950
学内刊行物(紀要等)山口大学教育学部研究論叢(第2部)
掲載誌名研究論叢. 自然科学
掲載誌名別表記Bulletin of the Faculty of Education, Yamaguchi University. Natural science
24
2
開始ページ79
終了ページ90
発行日1974-09
著者版/出版社版その他
リポジトリIDC020024000211
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/C020024000211