Premium
The vitamin C content of english and South African cabbages
Author(s) -
Lampitt L. H.,
Ginsburg L.,
Baker L. C.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010106
Subject(s) - dehydroascorbic acid , spring (device) , vitamin , geography , vitamin c , biology , horticulture , agronomy , botany , ascorbic acid , food science , physics , biochemistry , thermodynamics
Abstract Analysis of cabbages grown on the same plot at Greenford (Middlesex) from seed of both English and South African varieties revealed that, in general, the English varieties had higher concentrations of vitamin C . Results of a similar experiment, with a smaller number of plants, at two places in South Africa tended to confirm this conclusion. Agreement between the results from the two places was sufficiently good to indicate that location had little or no influence. Unusually high concentrations of dehydroascorbic acid, probably caused by some seasonal effect, were found in the cabbages grown at Greenford. English spring cabbages grown in South Africa, under the same conditions as the other varieties, showed vitamin C contents of the same order, whereas in England, in previous seasons, it has been found that spring cabbages contain a higher concentration of vitamin C than those harvested in summer and winter.