低温貯蔵による野菜並びに果実中のL-アスコルビン酸の変化について

The changes of ascorbic acid content in vegetables and fruits during the low temperature storage investigated.The results obtained were as follows.1） The contents of L-ascorbic acid in the subjects in this study were 69mg／100g for spinaph （season）, 18～22mg／100g for spinaph (off－season）, 36～95mg／100g for komatsuna, 63～95mg／100g for sweet pepper and 138mg／100g for broccoli.2） When stored at room temperature the L－ascorbic acid contents of spinaph and komatsuna markedly decreased in 2 days, where. As both contents hardly changed in the case of low temperature storage.3） There was no significant change in L－ascorbic acid contents for sweet pepper and fruits stored at either room temperature or a low temperature

果実中のミネラル類の搾汁処理による挙動と栄養的有効性について

By measuring the content of minerals in a juice obtained by pressing out a fruit, and calculating the ratio of minerals at which the minerals have been squeezed out from a raw fruit into a juice, we studied the nutritive effectiveness of minerals in a fruit, results of which are outlined as follows.(1) The ratios of pressed juices from the fruits experimented in this test revealed are as highest apple 79％ and lowest pineapple 58.1％.(2) In the ratios of pressed out juices in the minerals of fruits, as related to total ash, a wide variation in the fruits such as 89.7％ of apple to 53.0％ of Kiwifruit is observed.As for Ca, as a whole, the ratios of pressed out juices are low, and of hardly any difference among some fruits, for instance, grapefruit 35.5％ and pineapple 30.4％. On the other hand in the case of Fe, grapefruit 75.0％ while pineapple 24.5％, and in the case of P, grapefruit 78.6％ and Kiwifruit 31.4％, in which a quite large difference was noticed, depending upon the kind of fruits used