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Economic Botany

, Volume 15, Issue 3, pp 218–222 | Cite as

Ascorbic acid content and time of ripening of tomatoes

  • Mary E. Clutter
  • Erston V. Miller
Article

Summary

We devised a method to assay physiological changes in ripening tomatoes. Analysis of the same fruit in two different stages of maturity served to compensate for individual variability. Each fruit was cut in half; one half was analyzed in the green state, the other half was analyzed after ripening. Faster ripening tomatoes contained significantly more ascorbic acid when ripe than did slower ripening ones. In addition, the results indicate that ascorbic acid increases in the ripening of detached tomatoes.

Keywords

Ascorbic Acid Economic Botany Ascorbic Acid Content Ripening Time Ascorbic Acid Concentration 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The New York Botanical Garden 1961

Authors and Affiliations

  • Mary E. Clutter
  • Erston V. Miller
    • 1
  1. 1.Dept. of Biological SciencesUniv. of PittsburghPittsburgh 13

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