Abstract
Mandarin oranges just picked and those from the market contain 8〜12% of glucide and 34 mg% of vitamin C. The concentration of glucide slightly increases in room temperature (12〜15℃) and in cooler storage (±10℃), slightly decreases in freezer storage (-18〜-20℃); and afterwards glucide contained in each of the three groups remains stable, the three having approximately the same concentration. As for vitamin C, it decreases in the course of time, those in freezer storage having retained more of it than the others. The sweet summer-oranges become less tasty in the course of time.
