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Note on L ‐Ascorbic acid content of english early tomatoes
Author(s) -
Twomey D. G.,
Ridge B. D.
Publication year - 1970
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.2740210611
Subject(s) - ascorbic acid , vitamin c , composition (language) , crop , food science , horticulture , chemistry , botany , agronomy , biology , art , literature
An analysis was made of the vitamin C content of English early tomatoes harvested in the spring and early summer. As the season progressed, the reduced ascorbic acid content was observed to increase from 12·3 mg/100 g in May to 22·1 mg/100 g in July. The 20 mg ascorbic acid/100 g tissue for tomatoes quoted in McCance & Widdowson's ‘Tables of the Composition of Foods’ probably applies only to tomatoes ripened on the plant in midsummer and overestimates the content of the earlier crop.