Loss of ascorbic acid in fresh leafy vegetables subjected to light and different wind velocities [study conducted in the Philippines]
1982
Data, E.S. | Pantastico, E.B. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Horticulture)
Conditions favorable to wilting resulted in more rapid loss of vitamin C. Chinese cabbage lost more moisture rapidly than pechay when exposed to light and wind, resulting to a greater decrease in vitamin C. Mustard was greatly affected by wind velocity. After 9 hr at a wind velocity of 24 km/hr, 92% of its ascorbic acid was lost
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture