Respiration rate and ascorbic acid content of cut-cabbage, spinach leaves and broccoli florets were determined throughout storage at 10°C. Accumulated CO2 production (ARCO2) over a 10 d observation period increased linearly with an average daily CO2 production rate of 449, 1772 and 2268 mg kg-1 d-1 for cut-cabbage, spinach leaves and broccoli florets, respectively. Throughout storage, relative ascorbic acid (AsArel) content declined for each type of vegetable but the highest rate decrease was found in broccoli florets. At the end of storage, AsA ret in cut-cabbage, spinach leaves and broccoli florets was about 78, 42 and 26% of original values, respectively. To predict AsArel, the relationship between AsArel and ARCO2 during storage was investigated. All samples showed the same pattern and AsArel decreased exponentially as a function of ARCO2, with a rate decline of 5.25×10-5. The more ARCO2, the more AsA rel was lost over the same time period. Vitamin C content of cut-cabbage, spinach leaves and broccoli florets could be described as a function of respiration rate.