Soluble oxalates, ascorbic and other constituents of rhubarb varieties

摘要

Abstract(1) The petioles of ten commercial lines of rhubarb have been analysed for dry matter. ascorbic acid, titratable acidity, soluble and insoluble oxalate and soluble carbohydrate at three times during the 1958–59 harvest season.(2) Strong varietal characteristics were noted for acidity, oxalates and soluble carbohydrates.(3) Acidity and oxalate content were strongly influenced by the harvest date.(4) Ascorbic acid content while influenced by variety did not behave consistently with respect to harvest date.(5) The distribution of acid function with maturity and senescence is discussed and merit evaluations on the varieties attempte