Effects of Certain Processing Methods, Substrate Level, and Polyphenoloxidase on the Stability of Ascorbic Acid in Kiwi Fruit1

Asako Okuse; Ichiro Okuse; K. Ryugo

doi:10.21273/HORTSCI.16.2.164

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Effects of Certain Processing Methods, Substrate Level, and Polyphenoloxidase on the Stability of Ascorbic Acid in Kiwi Fruit^¹

Authors:

Asako Okuse

Asako OkuseDepartment of Pomology, University of California, Davis, CA 95616

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Ichiro Okuse

Ichiro OkuseDepartment of Pomology, University of California, Davis, CA 95616

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K. Ryugo

K. RyugoDepartment of Pomology, University of California, Davis, CA 95616

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Article Category:: Research Article

Online Publication Date:: Apr 1981

Page(s):: 164–165

Volume/Issue:: Volume 16: Issue 2

Copyright:: © American Society for Horticultural Science 1981

DOI:: https://doi.org/10.21273/HORTSCI.16.2.164

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Received:: 26 Sep 1980
Published-print:: 01 Apr 1981

Received:: 26 Sep 1980
Published-print:: 01 Apr 1981

Asako Okuse

Asako OkuseDepartment of Pomology, University of California, Davis, CA 95616

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Ichiro Okuse

Ichiro OkuseDepartment of Pomology, University of California, Davis, CA 95616

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, and

K. Ryugo

K. RyugoDepartment of Pomology, University of California, Davis, CA 95616

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Contributor Notes

^¹Received for publication September 26, 1980.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

^²Food Science Laboratory, Hokkaido College of Education, Hakodate, Japan.

^³Department of Horticulture, Hirosaki University, Hirosaki, Japan.

Received:: 26 Sep 1980
Published-print:: 01 Apr 1981

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