The effect of maturity and conditions of ripening on the ascorbic acid content of four varieties of tomatoes

Date

1971

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Lilia S. P. Madamba

Abstract

Four varieties of tomato (Lycopersicon esculentum Mill.) namely Green Shoulder 48-1-2, Uniform Gene 8-1-2-7, Green Shoulder 11-3-1, and College Strain 48-1, were analyzed for total ascorbic acid content at six stages of maturity. Mature green tomatoes were allowed to ripen at room temperature and then analyzed for their ascorbic acid content. The results showed that the ascorbic acid content generally increased as the fruit matured and decreased as the fruit became overripe. The ascorbic acid content of mature green tomatoes increased when vine-ripened; but when ripened off-the-vine, the ascorbic acid content was lower than that of the mature green fruit.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 A13 1971 M67

Document Type

Thesis

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