ASCORBIC ACID IN TOMATOES 37 



Jones, D. B., and Nelson, E. M., 1930. Vitamin content of ethylene treated and 



untreated tomatoes. Amer. J. Pub. Health. 20:387. 

 Kellie, A. E., and Zilva, S. S., 1935. The catalytic oxidation of ascorbic acid. 



Biochem. J. 29:1028. 

 Key, K. M., 1933. Determination of vitamin C in diploid and tetraploid tomatoes. 



Biochem. J. 27:153. 

 King, C. G., 1936. Vitamin C, ascorbic acid. Physiol. Rev. 16:238. 

 Kohman, E. F., 1929. Vitamins in canned foods. National Canners Association 



Bui. 19-L:10, 57. Revised. Washington, D. C. 

 , Eddy, W. H., and Carlsson, V., 1924. Vitamins in canned foods. 



Ind. Eng. Chem. 16:1261. 

 , Eddy, W. H., and Gurin, C. Z., 1933. Vitamins in canned foods. 



Ind. Eng. Chem. 25:682. 

 — , Eddy, W. H., and Zall, C, 1930. Vitamins in canned foods. Ind. 



Eng. Chem. 22:1015. 



Krauss, W. E., Washburn, R. G., and Hoffman, I. C, 1937. The effect of some 

 varietal, cultural, harvesting, and storage conditions upon the content of 

 certain mineral salts and vitamins in tomato fruits. Ohio Agr. Exp. Sta. 

 Bui. 579:66. 



, Washburn, R. G., and Hoffman, I. C, 1938. The effect of some 



varietal, cultural, harvesting, and storage conditions upon the content of 

 certain mineral salts and vitamins in tomato fruits. Ohio Agr. Exp. Sta. 

 Bui. 592:92. 



La Mer, V. K., 1921. Dissertation, Columbia University. Cited from Kohman, 

 E. P., 1929. 



, Campbell, H. L., and Sherman, H. C, 1921. The effect of tempera- 

 ture and of H-ion concentration upon the rate of destruction of the anti- 

 scorbutic vitamin. Soc. Expt. Biol, and Med. Proc. 18:122. Exp. Sta. 

 Record 45:563. 



Lepkovsky, S., Hart, E. B., Hastings, E. G., and Frazier, W. C, 1925. The 

 effect of fermentation with specific microorganisms on the vitamin C content 

 of orange and tomato juice. J. Biol. Chem. 66:49. 



Lorenz, A. J., Reynolds, R. W., and Stevens, J. W., 1934. Modified iodine 

 titration of ascorbic acid and citrus juices and its possible application in 

 urinalysis. Unpublished paper read before Food and Nutrition Section, 

 Am. Pub. Health Assn. Pasadena, Sept. 3, 1934. See Stevens, J. W., 1938. 



Mack, G. L., and Tressler, D. K., 1937. A critical investigation of the volumetric 

 oxidation method for determination of ascorbic acid. J. Biol. Chem. 1 18:735. 



Maclinn, W. A., 1938. A study of ascorbic acid (vitamin C) in tomatoes and 

 tomato products. Thesis for Ph. D. degree. Mass State College. 65 pp. 



, Fellers, C. R., and Buck, R. E., 1937. Tomato variety and strain 



differences in ascorbic acid (vitamin C) content. Proc. Amer. Soc. Hort. 

 Sci. 34:543. 



Mawson, C. A., 1935. The influence of animal tissues on the oxidation of ascorbic 

 acid. Biochem. J. 29:569. 



Melka, J., and Melkova, S., 1936. Vitamin C content of vegetables and fruits. 

 Bratise. lek. Listy. 16:82. Nutr. Abs. and Rev., 1938. 7:84. 



Menaker, M. H., and Guerrant, N. B., 1938. Standardization of 2, 6-di- 

 chlorophenolindophenol. Ind. Eng. Chem. 30:25. 



McHenry, E. W., 1935. The advisability of the standardization of the vitamin 

 content of certain foods. Canad. Pub. Health J. 26:124. 



