Premium
Soluble oxalates, ascorbic and other constituents of rhubarb varieties
Author(s) -
Allison R. M.
Publication year - 1966
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.2740171207
Subject(s) - ascorbic acid , oxalate , titratable acid , chemistry , dry matter , food science , botany , horticulture , biology , organic chemistry
(1) The petioles of ten commercial lines of rhubarb have been analysed for dry matter. ascorbic acid, titratable acidity, soluble and insoluble oxalate and soluble carbohydrate at three times during the 1958–59 harvest season. (2) Strong varietal characteristics were noted for acidity, oxalates and soluble carbohydrates. (3) Acidity and oxalate content were strongly influenced by the harvest date. (4) Ascorbic acid content while influenced by variety did not behave consistently with respect to harvest date. (5) The distribution of acid function with maturity and senescence is discussed and merit evaluations on the varieties attempted.