Study on the effect of ultrasonic wave irradiation on the ascorbic acid content of vegetable tissue.

Abstract

The effect of ultrasonic wave irradiation upon the ascorbic acid content of vegetable tissue was investigated employing parsley leaves etc., and following results were obtained. 1) Indophenol titration value was decreased by ultrasonic wave irradiation in L-ascorbic acid solution. 2) No effect was observed on the ascorbic acid content of ultrasonic wave-irradiated parsley leaves. But, in the case of minced leaves, indophenol titration value was decreased considerably. 3) Ascorbinase activity of ultrasonic wave-irradiated carrot fluid was conspicuously decreased.