苺の利用に關する研究 (第1報) : 苺の Vitamin C 含量について

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We determined by FUJITA's method the vitamin C content in some kinds of strawberries, and investigated its relation to the weather and the degree of maturity.1) Among 3 varieties and 6 breeding strains, No.291 showed the highest concentrations of V.C. in reduced form (R.V.C.)and total V.C.(T.V.C.). The results of the determination of V.C. content in some varieties were as follows : [table] 2) When the berries were picked and stored for 24 hr at room temperature T.V.C. increased, but R.V.C, not.In 48 hr both of tehm decreased slightly.3) V.C. in the fruits increased with their maturing and the over-ripe fruits contained rather more than those at the proper stage of maturity, while in the unripe and over-ripe ones it existed more in oxidized form (O.V.C9. though it was scanty at the proper stage of maturity.4) The berries ripened in the sunny place contained more vitamin C, particularly R.V.C., than those in the shade. Even in the same fruit, the outside was richer in vitamin C than the reverse side and the central part.5) V.C. reached a maximum at the sunset, slightly decreasing at night, and before sunrise the O.V.C. was in the highest concentration. At 9〜10 a.m., the content of R.V.C. decreased to a minimum.6) Although V.C. was contained in the largest quantity on a fine day and less on a rainy, the weather did not immediately affect its amount. When cloudy and rainy days came in succession the content of V.C. decreased, but the percentagre of O.V.C. increased. In the fine morning the amount of R.V.C. was very small, but in cloudy morning following a fine day it increased. This fact indicates that V.C. produced in fine day does uot decrease, even when it is cloudy at night. A large amount of V.C. which was contained at the begining of the berrying period diminished at its end.
公益社団法人日本生物工学会の論文
1953-05-15

苺の利用に關する研究 (第1報) : 苺の Vitamin C 含量について

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