Abstract
Japanese-radish, Welsh onion, and Chinese cabbage were stored in soil, snow, straw-made bag, or under floor, etc.
Reduced form of vitamin C in these vegetables was determined by 2, 6-dinitrophenol-in-dophenol titration procedure.
Considering the weight loss caused by evaporation of moisture on storage, Japanese-radish and Chinese cabbage contained 66 and 67 per cent of initial amount even after 3 months when stored in snow, and significantly higher than 20-50 per cent observed by other methods of storage. In the case of Welsh onion, the loss of vitamin C was only about 30 per cent when stored in straw-made bag, but 50-90 per cent in the others.
