Ascorbic acid content and time of ripening of tomatoes

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1961 English Publisher:Springer Science and Business Media LLCJournal:Economic Botany, volume 15, pages 218-222 (issn: 0013-0001, eissn: 1874-9364,

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Authors: Mary E. Clutter; Erston V. Miller;

doi: 10.1007/bf02862161

Ascorbic acid content and time of ripening of tomatoes

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Abstract

We devised a method to assay physiological changes in ripening tomatoes. Analysis of the same fruit in two different stages of maturity served to compensate for individual variability. Each fruit was cut in half; one half was analyzed in the green state, the other half was analyzed after ripening. Faster ripening tomatoes contained significantly more ascorbic acid when ripe than did slower ripening ones. In addition, the results indicate that ascorbic acid increases in the ripening of detached tomatoes.

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University of Pittsburgh
United States

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