54&  Composition  of  Tomatoes. 
CHEMICAL  COMPOSITION  OF  THE  FRUIT  OF 
TOMATOES.1 
G.  Brissi  and  T.  Gigli  (Staz.  Sper/  Agrar.,  18,  5-34),  separated 
the  ripe  fruit  of  tomatoes  into  skin,  seeds  and  pulp.  The  pulp 
was  further  separated,  by  filtration  through  calico,  into  a  red, 
insoluble  substance  and  a  yellow  liquid,  both  of  which  were 
examined  qualitatively,  and  then  the  various  constituents  deter- 
mined quantitatively.  The  results  given  below  are  the  averages  of 
several  analyses. 
The  pulp  itself  forms  85-4  per  cent,  of  the  whole  fruit ;  it  contains: 
total  dry  matter,  4  725  ;  soluble  substance,  3-735  ;  and  insoluble 
matter,  1-093  Per  cent. 
The  following  numbers  show  the  percentage  composition  (I)  of 
the  dry  matter  of  the  red  insoluble  substance,  and  (II)  of  the  dry 
matter  of  the  yellow  filtrate  : 
1.  11. 
2-254 
2'43 
Ash  
  7-959 
10-96 
46-68 
14-03 
0-641 
1-224 
The  percentage  composition  of  the  ash  of  the  two  products  is  as 
follows  : 
K20.         Na20.  CaO.  MgO.  CI.  S03.  P205. 
I,  .  .      —  —        18*127      1'423        —  —  15*866 
II,  .  .   53'554       i'425         i'3*5       0169       8-842       0-781  7-182 
C02.  Si02.       Not  Determined. 
I,    —  —  64-584 
II,    .  .•   18-832  0-451  2-449 
N.  Passerini  {Staz.  Sper.  Agrar.,  18,  545-572),  found  the  fresh 
fruit  of  tomatoes  to  consist  of  skin  (13),  pulp  and  juice  (96-2),  and 
seeds  (2-5  per  cent.).  The  pulp  contains  two  coloring  matters,  a 
yellow,  amorphous  substance  and  a  red,  crystalline  substance.  They 
are  both  insoluble  in  water,  soluble  in  amyl  alcohol,  and  very  soluble 
in  ether,  and  both  are  decolorized  by  chlorine  and  bromine-water. 
The  red  crystals  are  almost  insoluble  in  cold  alcohol,  whilst  the 
/  Am.  Jour  Pliarm. 
1       Nov.,  1891. 
1  From  Jour.  Chemical  Society,  August,  1891,  pp.  955,  956. 
