Fatores que afetam o teor de vitamina C, em frutos de laranja-baía e de algumas mirtáceas

Resumo

This paper focuses on some factors affecting the amounts of vitamin C. The results after being checked by statistical methods, led to these conclusions:

5.1, Orange Fruits (Laranja-Baia)

a) Therearedifferences in fruits according to the trees, though these did not show any sign of variation due to microclimate, shape, healthiness or type.

b) The juice yielded less vitamin C, than macerated flesh.

c) Room temperature (21°C) conserves vitamin C better than a temperature of 7, 5°C.

d) Healthy fruits are scarcely affected by storage.

5.2, Model experiments wich Ascorbic Acid:

a) Buffer solutions of pH 3,0 have little capacity of stabilizing vitamin C.

b) Citric acid protects vitamin C very poorly.

c) Oxalic acid has a remarkably strong storing effect in retaining vitamin C.

Thus the time of half destructionn of solutions containing oxalic acid, is 10 to 22 times longer than that of buffer solutions without oxalic acid.

5. 3. Fruits of Myrtaceae

Ripening, empirically graded by ngreen, vhalf-ripened, and nripen shows variations in all characteristics. No general trend could be observed.

A similar resultwas observed on fruits of varioustrees within a species. The remarkable differences could not be accounted for by microclimate, soil or place.