Abstract
The Vitamin C content in 9 kinds of fruit was detected by 2,4-dinitrobenzene hydrazine method,base on it,the effects of storage temperatures on VC content was also detected. The results showed a good linear relationship between VC concentration( 0 ~ 160 μg / m L) and absorbance value at 500 nm wave length,so the method was accurate and reliable. The order of VC content in 9 kinds of fruit was as follows: kiwifruit orange tangerine lemon tomato cucumberbananaapplepear. The VC content was the highest in kiwifruit( 150 mg /100 g) and was the lowest in pear( 3. 6 mg /100 g). Moreover,the VC content decreased in varying degrees when kiwifruits and pears were storaged at low temperature( 4 ℃),room temperature( 16 ~ 27 ℃) and high temperature( 37 ℃),respectively,with a minimum loss in low temperature and much more loss in the higher temperature.
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Claims 6
Claim · model-written summary
The 2,4-dinitrobenzene hydrazine method for vitamin C gave a linear relationship between concentration and absorbance at 500 nm and was judged accurate and reliable.
Verbatim
e0“a good linear relationship between VC concentration( 0 ~ 160 μg / m L) and absorbance value at 500 nm wave length,so the method was accurate and reliable”
Claim · model-written summary
Across nine fruit kinds, vitamin C content ordered from kiwifruit highest to pear lowest.
Verbatim
e1“The order of VC content in 9 kinds of fruit was as follows: kiwifruit orange tangerine lemon tomato cucumberbananaapplepear”
Claim · model-written summary
Kiwifruit had the highest vitamin C content, 150 mg/100 g.
- Taxon
- kiwifruit
Actinidia deliciosae2 - Outcome
- VC contente2
- Value
- 150 mg /100 ge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The VC content was the highest in kiwifruit( 150 mg /100 g) and was the lowest in pear( 3. 6 mg /100 g)”
Claim · model-written summary
Pear had the lowest vitamin C content, 3.6 mg/100 g.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise2 - Outcome
- VC contente2
- Value
- 3. 6 mg /100 ge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e2“The VC content was the highest in kiwifruit( 150 mg /100 g) and was the lowest in pear( 3. 6 mg /100 g)”
Claim · model-written summary
Vitamin C content of kiwifruit decreased under storage at low, room and high temperature, with the smallest loss at low temperature.
- Taxon
- kiwifruitsActinidia deliciosae3
- Treatment
- storage temperaturese4
- Outcome
- VC contente3
- Direction
- decreasede3
- Qualifier
- minimum loss in low temperature and much more loss in the higher temperaturee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the VC content decreased in varying degrees when kiwifruits and pears were storaged at low temperature( 4 ℃),room temperature( 16 ~ 27 ℃) and high temperature( 37 ℃),respectively,with a minimum loss in low temperature and much more loss in the higher temperature”
e4“the effects of storage temperatures on VC content was also detected”
Claim · model-written summary
Vitamin C content of pear decreased under storage at low, room and high temperature, with the smallest loss at low temperature.
- Treatment
- storage temperaturese4
- Outcome
- VC contente3
- Direction
- decreasede3
- Qualifier
- minimum loss in low temperature and much more loss in the higher temperaturee3
PyrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the VC content decreased in varying degrees when kiwifruits and pears were storaged at low temperature( 4 ℃),room temperature( 16 ~ 27 ℃) and high temperature( 37 ℃),respectively,with a minimum loss in low temperature and much more loss in the higher temperature”
e4“the effects of storage temperatures on VC content was also detected”
The same questions in other papers
storage · molecular: metabolites · Actinidia deliciosa (kiwifruit)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
storage · molecular: metabolites · Pyrus (pears)Positive and negative results
2 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.