Über den Angeblichen Vitamin-C-Gehalt des Kaffees

The Ascorbic Acid Content of Potato Tubers

“…(e) Review of changes of ascorbic acid at 10° C. and at lower temperatures The data, presented above, confirmed earlier work in showing that potatoes, lifted when immature, had a higher content of ascorbic acid than those lifted mature, and that the value decreased rapidly in both immature and mature potatoes stored at 10° C. (Olliver, 1938;Scheunert et al 1937;and Smith & Gillies, 1940). The influence of transfers to temperatures below 10° C. was, however, found to be more complex than had, in general, appeared from previous publications.…”

“…The change of ascorbic acid at 10° C. (Fig. i) showed the rapid fall which is characteristic of immature potatoes stored at about this temperature (Olliver, 1936;Scheunert et al 1937;and Smith & Gillies, 1940). The decrease continued for the period of 310 days covered by the observations.…”

“…i) showed the rapid fall which is characteristic of immature potatoes stored at about this temperature (Olliver, 1936;Scheunert et al 1937;and Smith & Gillies, 1940 covered by the observations. The ascorbic acid also fell during the first 2 days at each of the other temperatures, but subsequently marked divergencies appeared.…”

“…A number of workers have shown that the ascorbic acid content decreased when freshly lifted immature or mature potatoes were held at about 10-15° C. (Olliver, 1936;Pett, 1936;Scheunert, Reschke & Kohlemann, 1937;Smith & Paterson, 1937). At lower temperatures the loss was even greater.…”