Abstract
We have examined how the quantity of vitamin C contained in fruit and vegetables changes when unfrozen in a Microwave-oven. The results obtained are : 1. Approximately 80% of vitamin C contained in the fruit fuice unfrozen in a microwave-oven is not broken, i.e. not de-vitaminized. The fresh juice thus treated can be effectively stored in a refrigerator and good to drink. 2. Radio heating is effective in inactivating ascorbic acid oxydase. Vegetables such as carrots that contain ascorbic acid oxydase, if radio-heated beforehand, will not have influence upon, and break the vitamin C of, other vegetables cooked together.
