(1) Canned mandarine orange (Citrus unshiu) contains rich amount of vitamin C equalling to more than 1/3 of fresh lemon or orange juice.
(2) According to Dr. R. Fujimaki, ⁽¹⁾ fresh Unshiu contains about 3/8 of vitamin C of fresh lemon juice and Y. Iwasaki⁽²⁾ 4_??_5 c.c. of fresh juice of Unshiu is sufficient to cure a gninea-pig of scurvy.
(3) From these investigations, the author will maintain that vitamin C content in fresh Unshiu can hardly be affected by canning where acid process be usd. This result coincides well with Delf's⁽³⁾ experiment on the vitamic C content of canned orange.
The author wishes to express his best thanks to Dr. U. Suzuki for the guidance of this work and also to Mr. K. Murai for his assistance.

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