@article{oai:u-nagano.repo.nii.ac.jp:00000750,
 author = {荻原, 和夫 and Ogiwara, Kazuo and 箱山, 年子 and Hakoyama, Toshiko},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40002771420, application/pdf, It is well known that vegetables and fruits contains a large quantities of vitamin C and ascorbic acid oxidase (AAO).
Vitamin C (L-AsA) contents and activities of AAO in those vegetables and fruits were determined. And changes of L-AsA contents during storage under the various conditions and after heat treatment were observed.
The following results were obtained.
(1) The values of L-AsA contents in the vegetables and fruits which used this experiments were similar to data of standard tables of food composition in Japan (4th revision) except for perilla and spinach.
(2) The AAO activities in pumpkin, cucumber, cabbage, spinach and potato were very strong i.e. about 40-70 unit, and those in garden pea, perilla, banana, kiwifruit and carrot were fairly strong, while those in parsley, lettuce and apple.
(3) Residual rates of L-AsA contents in vegetables and fruits after grinding were decreased to about 10-20% expect for pumpkin and kiwifruit. When preserved at room temperature and at 5℃, L-AsA contents in those were decreased more than immediately contents after grinded.
(4) The loss of L-AsA in the vegetables and fruits were fairly inhibited when the storage after boiled.},
 pages = {1--5},
 title = {野菜並びに果実中のビタミンC含有量に及ぼす共存するアスコルビン酸オキシターゼの影響},
 volume = {38},
 year = {1983},
 yomi = {オギワラ, カズオ and ハコヤマ, トシコ}
}