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EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES
Author(s) -
BRECHT P. E.,
KENG L.,
BISOGNI C. A.,
MUNGER H. M.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00758_41_4.x
Subject(s) - ripeness , titratable acid , ascorbic acid , chemistry , table grape , ripening , citric acid , cultivar , food science , horticulture , chemical composition , composition (language) , biology , organic chemistry , linguistics , philosophy
Tomato fruits were analyzed for total and reduced ascorbic acid, pH, titratable acidity (% citric acid) and % soluble solids. Locular material from table ripe fruits were higher in total ascorbic acid and titratable acidity and lower in pH compared to pericarp tissue. ln two pairs of cultivars, each pair having determinate and indeterminate growth habits in essentially the same genetic background, fruits from the indeterminate had more ascorbic acid and soluble solids than did those from determinate. When table ripe and mature green fruits (eight cultivars) were harvested on the same day, table ripe fruits were higher in reduced ascorbic acid and titratable acidity and were lower in pH. No differences in total ascorbic acid were noted between the two stages of ripeness.