C. (3. KING University of Pittsburgh, Pittsburgh, Penwylvania (Received f o r publication, April 28, 1939) A search of the literature reveals little information concerning the vitamin C content of freshly harvested broccoli, Cauliflower, endive, cantaloup, parsnips, lettuce, and kale. Still fewer data have been published on the rate of loss of the vitamin from these vegetables under various storage conditions and on the influence of variety and maturity on the vitamin C content. MeHenry and Graham (1935) and Roe (1936) have reported on the vitamin C content of broccoli. Their results were in close agreement, .68 and .68 t o .71 mg. per gm., respectively. More recently, Feener, Palmer, and Fitzgerald ( 7 937) made a survey, throughout one year, of broccoli as it arrived in Boston f o r the market. They also studied the change in ascorbic acid content after storage for 24 and 48 hours at temperatures just above freezing-1 to 3"C.(33.8 to 37.4"F.)-and at average room temperatures-21 to 22Â°C. (69.8 to 71.6"F.). The values obtained were about twice as high as those of the investigators mentioned above. The ascorbic acid content of fresh raw cauliflower has been studied by several workers. I n
Journal of Food Science – Wiley
Published: Nov 1, 1939
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