LOSS OF VITAMIN-C (L-ASCORBIC-ACID) DURING LONG-TERM COLD-STORAGE OF DUTCH TABLE POTATOES

被引：26

作者：

KEIJBETS, MJH ^{[1
]}

EBBENHORSTSELLER, G ^{[1
]}

机构：

[1] INST STORAGE & PROC AGR PRODUCE,6700 AA WAGENINGEN,NETHERLANDS

来源：

POTATO RESEARCH | 1990年 / 33卷 / 01期

关键词：

DEHYDROASCORBIC ACID; HPLC; DUTCH FOOD COMPOSITION TABLE; SOLANUM-TUBEROSUM L;

D O I：

10.1007/BF02358137

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Loss of vitamin C (L-ascorbic acid) from Dutch table potatoes during storage at 5 - 6-degrees-C over 8 months from November to July, was studied in two seasons. L-Ascorbic and dehydroascorbic acid were analysed by HPLC. The amount of dehydroascorbic acid was negligible. Total loss of L-ascorbic acid varied between 21 and 60 %. Some potato lots lost L-ascorbic acid rapidly in the first four months, others more gradually over the whole storage period. The L-ascorbic acid levels detected were 75 - 150 % higher in the period March -June, but 35 % lower in the period December - February than those indicated by the step-wise decreases in the Dutch Food Composition Table.

引用

页码：125 / 130

页数：6

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