Abstract
The contents of 1-ascorbic acid and dehydroascorbic acid of eleven species of vegetables were determined by 2, 4-dinitrophenylhydrazine method.
The results show that total vitamin C and 1-ascorbic acid of leafy vegetables and balsam pear are accumlated mostly in the mature stage, after which those contents decrease gradually. In case of egg-plant and cucumber, their contents are the richest in the immature stage. The ratio of the content of 1-ascorbic acid and dehydroascorbic acid to that of total vitamin C is nearly constant during the whole growing stage in sweet pepper, kohl-rabi and immature kidney beans with pods.
