132 BOOKS AND CUEEENT LITERATUEE 



This kind of an investigation is one that could be very profitably 

 undertaken in this country, and the results of such a study for the strand 

 flora of a region like southern Florida wonld prove of especial value. — 

 Edward W. Berry. 



The Red Pigment of Tomatoes. — Because of a confusion of terms 

 applied to the coloring matter of tomatoes in previous studies by other 

 workers the author employs the new name lycopersicin in this paper.^ 

 This study consists of some careful experiments on the effect of tempera- 

 ture upon the production of lycopersicin together with the relation of 

 oxygen and other gases to the formation of this pigment. It was found 

 that a yellow, orange or orange red color results instead of a red pigment 

 when green fruits are ripened at a temperature of 30°C. or above. This 

 inhibition of reddening between 30° and 37°C. is directly proportional 

 to the temperature increase and inversely proportional to the age of the 

 fruit used. When fruits were subjected to a high temperature for a time 

 and were then returned to favorable conditions, pigmentation proceeded 

 rapidly. 



It is suggested that the suppression of lycopersicin development at 

 high temperature may be related to decreased acidity or possibly to 

 enzymic activity. Lycopersicin formation follows the destruction of 

 the chlorophyll indicating that the processes of ripening in tomatoes 

 are aerobic. 



In the fruits exposed to atmospheres of oxygen, hydrogen, nitrogen, 

 and carbon dioxide at laboratory temperatures no reddening occurred 

 except in those fruits exposed to oxygen.^ — Frederick A. Wolf. 



1 Duggar, B. M. Lycopersicin, the red pigment of the tomato and the effects 

 of conditions upon its development. Washington Univ. Studies 1 : No. 1. 22-45. 

 1913. 



