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Summary
The ascorbic acid content of 12 varieties of leafy vegetables was determined. Infresh leaves, the ascorbic acid content varied from 276 mg/100 g fresh weight inTrigonella foenum-graecum to 58 mg/100 g in Polygonum plebeium.
The ascorbic acid content in the leafy vegetables stored open (uncovered) inthe laboratory (25-35 °C) for 24 hours decreased, the loss varying from 28.0 to 48.3 per cent. Contrary to this, the loss of ascorbic acid during storage in theleaves covered with a wet cloth was much less, ranging from 1.6 to 10.4 per cent.
Estimations of moisture and ascorbic acid content of T: foenum-graecum andP.plebeium at different intervals during wilting until the leaves reached the airdrystate indicated a positive correlation of ascorbic acid content with the mois-turecontent of the leaves.