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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

Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 24 Issue 2 Page 79-90
published_at 1974-09
Title
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
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
Creators Kitagawa Yukie
Creators Nakatsuka Itsuko
Source Identifiers
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.
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1974-09
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools 教育学部