杏の利用に関する研究 (第1報) : 杏のVitamin C含量に影響する諸因子について
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概要
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By the indophenol method the authors measured vitamin C contents of the fruits of principal varieties of apricots produced in Nagano Prefecture and the following results were obtained.1) Of the total vitamin C contents the maximum value was 65.1 mg% in "Okitama " and the minmum value was 35.0% mg% in "Hiroshima".2) Of the reduced vitamin C contents, the maximum value was 11.5% mg% in "Miyasaka" and the minimum value was 4.4 mg% in "Jinshiro".3) Vitamin C contents of apricots were makedly influenced by the length of insolation period.4) Vitamin C contents of apricots were measured in the various periods of growth and found to increase till the time of mature and then to decrease.
- 公益社団法人日本生物工学会の論文
- 1956-05-15