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Composition of tomato fruit. III. —Juices from whole fruit and locules at different stages of ripeness
Author(s) -
Winsor G. W.,
Davies J. N.,
Massey D. M.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130209
Subject(s) - ripeness , titratable acid , ripening , locule , orange (colour) , chemistry , food science , horticulture , botany , biology , pollen , stamen
Changes in the composition of tomato fruit during ripening have been studied with particular reference to titratable acidity, sugars and soluble solids. The analyses were made on juices expressed from whole fruit, and also on free juices from the locules. The content of sugars and of total solids in juices from whole fruit, and of sugars in the locular juices, increased from the mature green to the orange‐red or red stages of ripening. The acidity of the juices decreased progressively as orange and red pigments developed in the outer walls, the highest values in the locules generally occurring in the mature green fruit whereas for whole fruit a maximum was found at the first appearance of yellow areas in the malls. Storage of orange‐red tomatoes at room temperature for 6 days caused a significant decrease in sugars and titratable acidity in the expressed juices.