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Plants were grown in a greenhouse in controlled hydroponic conditions, and fruit were harvested at different intervals from 18 to 94 days from fruit set (DFFS). AsA was higher in pepper than in tomato fruit. In pepper fruit, it increased very fast and reached a maximum at 50 DFFS and then decreased suddenly and reached a minimum about 60 DFFS. AsA in tomato fruit increased slowly and reached a maximum after about 75 DFFS and then declined slowly. The decrease in AsA is correlated with the initiation of ripening and with an increase in the activity of AAO. There was more putrescine in pepper than in tomato fruit. There were no major changes in spermine and spermidine in pepper and spermidine in tomato fruit. However, putrescine in pepper fruit and spermine in tomato fruit increased very early until about 30 to 38 DFFS and then decreased in a manner similar to the decrease in AsA. Putrescine in tomato fruit increased consistently and did not decrease even during the senescence of the fruit. We conclude that AsA decreases in tomato and pepper fruit after 75 and 50 DFFS, respectively, and this decrease is related to an increase in AAO and a decrease in putrescine in pepper and spermine in tomato fruit.

hortscience

508 Ascorbic Acid Content in Tomato and Bell Pepper Fruit during Development, Maturation, and Senescence on the Plant and Relation with Ascorbate Oxidase and Polyamines