22 



BULLETIN 859, U. S. DEPARTMENT OF AGRICULTURE. 



slightly in composition from vine-ripened fruit. They contain more 

 sugar-free solids, slightly more acid, and less total sugar than vine- 

 ripened tomatoes, but these differences hardly explain the great 

 difference in taste. In tracing the trouble to lack of ventilation it is 

 believed that a proper explanation is presented. The analytical 

 data upon which these conclusions are based are presented in Tables 

 VI and VII. 



Table VI. — Composition of artificially ripened and vine-ripened Livingston Globe 



tomatoes. 



[The asterisk (*) indicates that the given result is based upon a single determination: results not thus 

 marked are the mean of two determinations.] 



Constituents. 



Comm 

 picked 



serially 

 green. 



Turnin 



I fruit. 





Ripened 





Ripened 



As 



at room 



As 



at room 



picked. 



tempera- 



picked. 



tempera- 





ture. 





ture. 



*93.800 



*94.310 



*94. 450 



*94.540 



*6.200 



*5.690 



*5.550 



*5. 460 



3.975 



3.059 



2.994 



2.916 



.508 



.475 



.397 



.375 



.138 



.1335 



.1225 



.1265 



.831 



.834 



.766 



.791 



2.225 



2.631 



2.556 



2.543 



;060 



.012 



.018 



.024 



2.175 



2.628 



2.537 



2.518 



*. 855 



.095 



.222 



.101 



.258 



.214 



.227 



.251 



*.404 



*.462 



*.423 



*.438 



4.380 



5.540 



6.430 



6.780 



3.742 



3.403 



3.429 



3.334 



2.225 



2.631 



2.556 



2.543 



1.517 



.772 



.873 



.791 



64. 110 



53.770 



53.940 



53.410 



8.190 



8.340 



7.150 



6.860 



2.140 



2.340 



2.200 



2.320 



14.370 



14.630 



13. 780 



14.500 



35.880 



46.230 



46.030 



46.580 



.821 



.210 



.324 



.430 



34.970 



46.010 



45.710 



46. 120 



*13. 790 



1.680 



4.000 



1.850 



4.170 



3.770 



4.120 



4.600 



*6.520 



*8. 120 



*7. 620 



*8.020 



4.380 



5.540 



6.430 



6.780 



60.870 



59.800 



61.720 



61.050 



35. 880 



46. 230 



46.030 



46.580 



24.990 



13.670 



15.690 



14.470 



Vine- 

 ripened 

 fruit; red 

 ripe. 



Sec. A.— Percentage of entire fruit: 



Moisture 



Total solids 



Sugar-free solids 



Acidity fas citric acid) 



Total nitrogen 



Protein (=N X 6.25) 



Total sugar (as invert) 



Cane sugar 



Reducing sugar (as invert) 



Starch....* 



Pentosans 



Crude fiber 



Ratio (sugar -~ acid) 



Carbohvdrates— 



Total 



Soluble 



Insoluble 



Sec. B. — Percentage of dry matter: 



Sugar-free solids 



Acidity (as citric acid, 



Total nitrogen 



Protein (=N X 6.25) 



Total sugar (as invert) 



Cane sugar 



Reducing sugar (as invert) 



Starch 



Pentosans 



Crude fiber 



Ratio (sugar -~ acid) 



Carbohvdrates— 



Total 



Soluble 



Insoluble 



*94.490 

 *5. 510 



2. 547 

 .420 

 .116 

 .725 



2.667 

 .024 



2.637 

 .146 

 .238 



*.394 



6.340 



3.441 



2.667 

 .774 



51.670 

 • 7.620 



2.100 



13: 130 



48. 320 



.435 



47. S50 



2.650 



4.320 

 *7. 150 



6.340 



62.450 

 4S.320 

 14.130 



The percentage composition of samples of commercially picked 

 green fruit (PI. I, A), of the same after being ripened at room tem- 

 perature, of turning fruit as picked (PL I, B) and after being ripened, 

 and of vine-ripened fruit (PI. II, C) is given in Table VI. AH the 

 fruit for the different samples was collected at the same time, in 

 order that a comparison might be made. In the case of commer- 

 cially picked green tomatoes, four crates were taken at random in one 

 of the largest packing houses of the South. The fruit had just been 

 picked and brought into the packing shed. The sample for analysis 



