Articles
CONTENT AND DISTRIBUTION OF VITAMIN C IN TOMATO FRUITS DURING THEIR DEVELOPMENT
Article number
163_30
Pages
271 – 276
Language
Abstract
Vitamin C content of tomato fruits (on a fresh weight basis) is at its highest level shortly after the fruit begins development (10 g) and then decreases somewhat as the fruit develops in size.
Levels of vitamin C generally increase as the fruit ripens from the mature-green stage onward.
As the fruit ripens the level in the flesh increases even to the over-ripe stage.
Most of the vitamin C in the tomato is in the jelly vs the flesh portion (locule and outer walls) of the fruit.
There are differences among varieties both in the level of vitamin C in the whole fruit and the distribution within the fruit.
Levels of vitamin C generally increase as the fruit ripens from the mature-green stage onward.
As the fruit ripens the level in the flesh increases even to the over-ripe stage.
Most of the vitamin C in the tomato is in the jelly vs the flesh portion (locule and outer walls) of the fruit.
There are differences among varieties both in the level of vitamin C in the whole fruit and the distribution within the fruit.
Publication
Authors
A. Liptay
Keywords
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