Articles
ASCORBIC ACID IN VEGETABLES GROWN AT DIFFERENT TEMPERATURES
Article number
93_41
Pages
425 – 434
Language
Abstract
Eight kinds of vegetables were grown at five different temperatures in the phytotron at the Agricultural University of Norway.
Broad beans (Vicia faba), chicory (Cichorium intybus), chive (Allium schoenoprasum), spinach beet (Beta vulgaris cicla), parsley (Petroselinum crispum Nym.), cress (Lepidium sativum), sorrel (Rumex acetosa) and turnips (Brassica campestris) were grown at 12, 15, 18, 21 and 24°C. Total ascorbic acid was highest at 12 and 15°C, except for turnip leaves, which gave increasing values with increasing temperatures.
Lowest content of total ascorbic acid was found at highest temperatures, with the exception of turnip leaves.
Broad beans (Vicia faba), chicory (Cichorium intybus), chive (Allium schoenoprasum), spinach beet (Beta vulgaris cicla), parsley (Petroselinum crispum Nym.), cress (Lepidium sativum), sorrel (Rumex acetosa) and turnips (Brassica campestris) were grown at 12, 15, 18, 21 and 24°C. Total ascorbic acid was highest at 12 and 15°C, except for turnip leaves, which gave increasing values with increasing temperatures.
Lowest content of total ascorbic acid was found at highest temperatures, with the exception of turnip leaves.
Publication
Authors
H.J. Rosenfeld
Keywords
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