蔬菜是我们膳食中抗坏血酸和胡萝卜素的主要来源。我们从市埸所购得的蔬菜,其维生素的含量固然受品种成熟度等因素的影响,但也与储藏时间和储藏条件有密切的关系。关于若干蔬菜在储藏期中抗坏血酸损失情况,前人做过许多实验。Tressler Vegetables are the main source of ascorbic acid and carotene in our diet. The amount of vitamins we buy from vegetables in our markets is influenced by factors such as the maturity of the varieties, but it is also closely related to the storage time and the storage conditions. On the number of vegetables in the storage of ascorbic acid loss, many previous experiments. Tressler