@article{oai:yone.repo.nii.ac.jp:00000011,
 author = {山田,  則子 and 田渕,  三保子},
 issue = {37},
 journal = {山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's College of Yamagata Prefecture},
 month = {Dec},
 note = {論文(Article), ABSTRACT : We examined the effect of antioxidative and antibacterial activities in Ukogi leaf extract on the quality of fresh cut vegetables.  The vegetable quality tested in this study was the vitamin C content. The vitamin C contents in cut cabbage and cut cucumber were lower than those in non-cut fresh vegetables.  The loss of vitamin C content in cut cucumber was significantly higher than that in cut cabbage.  The effect of soaking in 2% Ukogi extract and various solutions on the vitamin C content in cut cabbage was examined.  The vitamin C content in cut cabbage did not decreased by soaking in Ukogi extract.  However, vitamin C contents in cut cabbage soaked in distilled water, 1% sodium chloride, 1% citric acid 1% acetic acid and 0.1% sodium hypochlorite solution were decreased by about 20%, 10%, 30%, 50% and 70%, respectively.  Moreover, the loss of vitamin C content in cut cabbage soaked in Ukogi extract during storage at 10℃ for 3 days was about 10% slightly.  These results demonstrate that Ukogi extract is useful for freshness preservation of cut vegetables.　KEY WORDS : Ukogi leaf extract, vitamin C, cut vegetable, soaking treatment,},
 pages = {115--120},
 title = {カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響},
 year = {2002}
}