Premium
Composition of tomato fruit. V. —Comparison of the differently coloured areas of the walls of ‘blotchy’ tomatoes
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.2740130302
Subject(s) - titratable acid , ripening , chemistry , food science , composition (language) , horticulture , alcohol content , ethanol content , botany , biology , fermentation , philosophy , linguistics
A comparative study has been made of some components of the green and red areas of the walls of ‘blotchy’ tomatoes. The juices expressed from the green areas showed a significantly lower titratable acidity than those from the red areas, and had a lower content of sugars and nitrogenous compounds. Juices from the green areas also contained less soluble solids, as determined by oven‐drying, and had lower refractive indices. The content of ethanol‐soluble total sugars and free and total acids was significantly lower in the green than in the red areas. The proportion of alcohol‐insoluble solids was higher in the green areas. The results are discussed in relation to the changes in composition previously found during ripening. Some aspects of the results suggest that ‘blotchy’ cannot merely be attributed to delayed ripening in the affected areas.