28 



MASS. EXPERIMENT STATION BULLETIN 354 



Table 1L — Effect of Length of Storage of Fully Ripe Tomatoes at 

 Room Temperature on Ascorbic Acid Content 



Table 12. — Effect of Canning on Ascorbic Acid Content of Tomato Juice 



Sample 

 No. 



Description of Sample and Process 



Ascorbic Acid 



Mg. I. U. 



per per 



Gram Ounce 



1 Raw tomatoes 19 108 



2 Juice after pulping the cooked tomatoes (total solids 5.386 percent, acid mix- 



ture added immediately to prevent loss of ascorbic acid), average of 2 



samples 18 102 



Canned in Tin Cans 



Juice brought to boiling, filled into cans, sealed, processed at 100° C. for 10 

 minutes, cooled in running water to 43° C, opened immediately and acid 



added 20 



Same juice as 3, stored 43 days at 21° C 20 



Juice concentrated to 9.288 percent total solids in open kettle, subsequent 

 treatment same as for juice 3 15 



113 

 113 



85 



Canned in Glass Jars 



Juice brought to boiling, sealed, processed at 100° C. for 10 minutes, opened, 



acid mixture added, cooled to 52° C 18 



Juice processed at 100° C. for 10 minutes, cooled in jar to 43° C. (approx- 

 imately 2 hours) 19 



uice as 7, after 1 hour. . . 

 uice as 7, after 3 hours. . 

 uice as 7, after 5 hours. . 

 uice as 7, after 12 hours, 

 uice as 7, after 24 hours, 

 uice as 7, after 14 days. . 



Same j 



Same j 



Same j 



Same j 



Same 



Same 



Same juice as 7, after 30 days 17 



