Abstract
On the previous reports the results of expriments on the effect of storage on vitamin contents of the cabbage, onion, potato, chinese cabbage, and spinach were described, and in this those about the same effect on the Japanese persimmon, mandarin orange, and apple were cited.
The fruits were stored in the ice-box during the experimental period of 42 days for Japanese persimmons, 98 days for mandarin oranges and 150 days for apples and the contents of carotene, thiamine, riboflavin, and ascorbic acid in the edible part of these fruits were estimated chemically at regular intervals.
Of the Japanese persimmon contents of carotene, thiamine and riboflavin were rather increased during 6 weeks of storage then decreased rapidly, while that of ascorbic acid kept slow decreasing from the begining of the storage.
Of the mandarin orange no significant decreases were found on vitamin contents during 12 weeks' storage.
Of the apple thiamine content had no change during 10 weeks, then began to increase, but riboflavin content showed no significant change through the expriment, while ascorbic acid decreased after 4 weeks' storage.
