ASCORBIC ACID IN TOMATOES 



27 



degree of ripeness influenced the variation in ascorbic acid content among tomato 

 strains and varieties shown in Tables, 4, 5, 6, 7, and 8. 



Table 10. — Effect of Stage of Maturity on Ascorbic Acid Content of 



Tomatoes 



Effect of Storage 



The samples of tomato varieties and strains in Tables 4, 5, 6, 7, and 8, were 

 titrated for ascorbic acid as soon as possible after the fruit had been harvested. 

 No samples were stored overnight. However, to determine the effect of storage 

 at room temperature on the ascorbic acid content of fully ripe tomatoes, an 

 experiment using two varieties was arranged. The results given in Table 11 

 show that up to 240 hours of storage (10 days) there was no apparent loss in ascorbic 

 acid. Hence, ripe tomatoes may be stored with little loss for several days or even 

 weeks after harvesting. 



Green Marglobe tomatoes shipped from Florida in January were partly colored 

 upon arrival in Amherst. Some were wrapped in parchment wraps. Examina- 

 tion for ascorbic acid showed that wrapped and unwrapped, fully and partly ripe 

 fruit had essentially the same content, 91 to 97 units per ounce. This value is 

 considerably less than was found in northern-grown Marglobes. 



