Abstract
Changes in the contents of ascorbic, dehydroascorbic and diketogulonic acids in 4 kinds of leafy vegetables, 3 kinds of root vegetables and two parts of a fruit during the storage at room temperature for 10-21 days were successively pursued. The decrease in ascorbic acid was more considerable in comparison with the fall or the rise of dehydroascorbic acid and diketogulonic acid.
