22 
BULLETIN 859, U. S. DEPARTMENT OE 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.] 
Commercially 
picked; green. 
Turnin 
g fruit. 
Vine- 
Constituents. 
As 
picked. 
Ripened 
at room 
tempera- 
ture. 
As 
picked. 
Ripened 
at room 
tempera- 
ture. 
ripened 
fruit; red 
ripe. 
Sec. A.— Percentage of entire fruit: 
Moisture . 
*93. 800 
*6.200 
3.975 
.508 
.138 
.831 
2.225 
.060 
2.175 
♦.855 
.258 
*.404 
4.380 
3.742 
2.225 
1.517 
64.110 
8.190 
2.140 
14.370 
35. 880 
.821 
34. 970 
*13. 790 
4.170 
*6. 520 
4.380 
60.870 
35. 880 
24.990 
*94.310 
*5. 690 
3.059 
.475 
.1335 
.834 
2.631 
.012 
2.628 
.095 
.214 
*.462 
5.540 
3.403 
2.631 
.772 
53.770 
8.340 
2.340 
14.630 
46.230 
.210 
46.010 
1.680 
3.770 
*8. 120 
5.540 
59.800 
46.230 
13.670 
*94.450 
*5. 550 
2.994 
.397 
.1225 
.766 
2.556 
.018 
2.537 
.222 
.227 
*.423 
6.430 
3.429 
2.556 
.873 
53.940 
7.150 
2.200 
13.780 
46.030 
.324 
45.710 
4.000 
4.120 
♦7.620 
6.430 
61.720 
46. 030 
15.690 
♦94. 540 
♦5.460 
2.916 
.375 
.1265 
.791 
2.543 
.024 
2.518 
.101 
, .251 
♦.438 
6.780 
3.334 
2.543 
.791 
53.410 
6.860 
2.320 
14. 500 
46. 580 
.430 
46.120 
1.850 
4.600 
♦8.020 
6.780 
61.050 
46.580 
14.470 
♦94.490 
Total solids 
♦5. 510 
Sugar-free solids 
Acidity (as citric acid) 
2.847 
.420 
Total nitrogen. 
.116 
Protein (=N X 6.25). : 
Total sugar (as invert) 
.725 
2.667 
Cane sugar 
.024 
Reducing sugar (as invert) 
2.637 
Starch 
.146 
Pentosans 
.238 
Crude fiber 
♦.394 
Ratio (sugar -■- acid) 
6.340 
Carbohydrates — 
Total 
3.441 
Soluble 
2.667 
Insoluble 
.774 
Sec. B.— Percentage of dry matter: 
Sugar-free solids 
51.670 
Acidity (as citric acid) 
7.620 
Total nitrogen 
2.100 
Protein (=N X 6.25).. 
13.130 
Total sugar (as invert) 
48. 320 
.435 
Reducing sugar (as invert) 
47. 850 
Starch „ 
2.650 
Pentosans 
4.320 
Crude fiber 
♦7. 150 
Ratio (sugar ~- acid) 
6.340 
Carbohydrates- 
Total '. 
62. 450 
Soluble 
48. 320 
Insoluble ' 
14.130 
The percentage composition of samples of commercially picked 
green fruit (PL 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 (PL II, G) is given in Table VI. All 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 
