Ascorbic Acid Content of Tomatoes

Kaski, Ignatius J.; Webster, George L.; Kirch, Ernst R.

doi:10.1111/j.1365-2621.1944.tb16704.x

Cited by 11 publications

(3 citation statements)

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“…At low light intensities the increase of ascorbic acid content is linear to the increase of light intensity, and increased daylength has the same effect (Åberg 1946). No other Scandinavian or Finnish study was found on this subject, but in other countries it has been shown clearly that light increases the ascorbic acid content in apple (Johansson 1939, Kessler 1939, Murneek and Wittwer 1948, Murneek et al 1954), strawberry (Schuphan 1942, Hansen and Waldo 1944, Ezell et al 1947, Robinson 1949) and tomato (Kaski et al 1944, Brown 1955, Hamner et al 1945, McCollum 1946, Somers et al 1950, Murneek et al 1954). These studies showed that it is important that the apple, strawberry and tomato fruit itself is exposed to light, not only the plant leaves, and the amount of light close to the harvest period is especially important for high ascorbic acid content.…”

Section: Vitamin C / Ascorbic Acid In Plantsmentioning

confidence: 91%

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Evers¹

1994

AFSci

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To understand the phenomena caused by nutrient applications on the quality of vegetables, some research has been done in Finland and in Scandinavia during the last decades. Purpose of this review is to evaluate this data against the information available on genetic and environmental factors. Genotype and light intensity highly affect the vitamin C content of plants. Optimal nitrogen level has a small effect, but excess of nitrogen decreases vitamin C content. Genotype, developmental stage of the plant, adequate photosynthesis, vigorous growth and relatively high temperature increase the carotene content of carrots. The effects of fertilization on the carotene content of plants have been contradictory and warrants more research. No research results could be found of the effects of fertilization or growing practices on the vitamin B content even though vegetables are an important source of vitamin B in diets. Increasing nitrogen fertilization, genotype, low light intensity, low temperature and drought increase the nitrate content of vegetables, but the levels are low in vegetables grown in the Nordic countries, except in lettuce grown under glass with the aid of lights during the dark season. The effect of fertilization on the sugar content is small, and the effect on dietary fibre warrants further study.

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Section: Vitamin C / Ascorbic Acid In Plantsmentioning

confidence: 91%

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Evers¹

1994

AFSci

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“…Factors which affect the ascorbic acid content of fresh fruits may also account for the variations in ascorbic acid content of the canned and the frozen fruits. According to several investigators, Hamner, Bernstein, and Maynard (1945) ; Todhunter (1938) j Newman and Fellers (1940) ; Nagel and Harris (1943) ; Schroder, Satterfield, and IIolnies (1943) ;and Kaski, Webster, and Kirch (1944), these factors are variety, size, degree of ripening, duration and temperature of storage, light intensity, day length, temperature and fertilizer, picking, processing, extraction, freezing, and glass and tin containers.…”

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Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving

Ferguson

Scoular

1949

Journal of Food Science

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Factors which affect the ascorbic acid content of fresh fruits may also account for the variations in ascorbic acid content of the canned and the frozen fruits. According to several investigators, Hamner, Bernstein, and Maynard (1945) ; Todhunter (1938) j Newman and Fellers (1940) ;Nagel and Harris (1943) ; Schroder, Satterfield, and IIolnies (1943) ;and Kaski, Webster, and Kirch (1944), these factors are variety, size, degree of ripening, duration and temperature of storage, light intensity, day length, temperature and fertilizer, picking, processing, extraction, freezing, and glass and tin containers.The comparative cost of serving frozen, fresh, and canned fruits as salads and desserts in a residence hall cafeteria was studied by Welch and Boney (1948). While fresh fruits in season were found to be lower in cost, canned fruits were higher than the frozen, with the exception of cherries and pineapple. These results suggested that determination of the ascorbic acid content of both frozen and canned fruits would be of value in considering an economical source of ascorbic acid for institutional use. E;YPERIMENTAL PROCEDURE I n the present study seven fruits-apples, apricots, blackberries, cherries, peaches, pineapple, and strawberries-were analyzed for total and reduced ascorbic acid content before and after preparation for quantity serving. The method of Roe and Oesterling (1944) was followed for the determination of total ascorbic acid with recoveries ranging from 96 to 106 per cent, while Loeffler and Ponting's (194-3) method was used in determining the reduced ascorbic acid, with recoveries from 95 to 105 per cent.Three different lots of each fruit, both canned and frozen, were prepared and served i n Bruce Hall Cafeteria, North Texas State College, during March and April, 1948. Since canned strawberries were not available in institutional quantity, only frozen strawberries were used. All the fruits were obtained from local wholesale distributors. The canned fruits were obtained in No. 10 cans, while the frozen fruits were in five-, lo-, a n d 30-pound packages. The same size container of each fruit was used throughout the study.A n average size serving was considered to be a No. 16 dipper of apples, blackberries, cherries, crushed pineapple, and strawberries, or three slices 'Submitted in partial fulfillment of the Master of Science degree in Foods and Xutrition. 298

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Vitamin c content of vegetables. Part VI. Tomatoes

Baker¹,

Parkinson²

1947

J. Chem. Technol. Biotechnol.

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The concentration of vitamin C in individual tomatoes shows considerable variation from fruit to fruit. Avernge values indicate that ripe fruits are richer in vitnmin C than w i p c fruits and that outdoor grown tomatoes are richer than those gown in greeihouses ; no significant differences occurred between the varieties studied. Some of the individual fruits analysed in 1945 were found to contain a comparntively high concentration of dehydroascorbic acid.Published work on the vitamin C in tomatoes has so far been mainly concerned with three aspects-+) comparison of indoorand outdoor-grown fruit, (b) variation between varieties, and (c) influence of the amount of light received by the plant during growth and ripening.In all but one paper1, evidence is p r~d u c e d~*~~~~~*~ that outdoor-grown tomatoes are significantly richer in vitamin C than those grown in greenhouses, a finding which is supported by the results presented in this paper. Several authorid# ' . have presented results, sometimes accompanied by statistical analysiq, which show that variety has a definite influence on vitamin C content. Although Currcnce3did not obtain a correlation between vitamin C and sunlight, several other workers5* D, lo, 11, l3 have produced evidence to show that greater exposure to light results in an increased vitamin C content j in fact, Hamner, Bernstein and Maynard'" consider that much of the effect often ascribed to differences in season and locality is in reaiity due to variation in light intensity. Variations in vitamin C content of tomatoes have been attributed to seasonal influences by Hamner, Lyon and Hamnerl, and by Holmes, Jones and RitchiP and to the influence of locality by Hamner, Lyon and Hamnerl as well as by Kidsons.Attempts to establish relationships between vitamin C concentration and either soil type (including fertiliser treatment)'* lo or size?, J, have, in general, resulted in conflicting statements, and the weight of evidence so far available is not sufficient for any definite conclusions to be drawn. In conducting an investigation on the influence of external factors on the concentration of vitamin C in tomatoes, due regard must be paid to the inherent variation in vitamin C concentration from fruit to fruit and from plant to plant, as shown by Kidsod and by Pollard ef and emphasised by the results presented in this paper. Sampltng and methods Seuson rg43.-Each sample consisted of approximately six fruits, from each of which four thin wedges were cut with a sharp knife. This material was extracted and assayed by the method previously described.lG Season Ig45.-h this season, individual fruits were sampled separately. A representative sample, preferably weighing 50 g., of each fruit was mixed with 50 ml. of a mixture of 50% trichloracetic acid (50 ml.) and 20% metaphosphoric acid (50 ml.), diluted to 120-150 ml. with water, and thoroughly disintegrated in a Waring Blendor (cf. Pollard, Keiser and Steedrnanll). The resulting suspension was filtered through muslin, and the residue was re-extracted by gr...

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Ascorbic Acid Content of Tomatoes

Cited by 11 publications

References 20 publications

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

The influence of fertilization and environment on some nutritionally important quality criteria in vegetables - a review of research in the Nordic countries

Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving

Vitamin c content of vegetables. Part VI. Tomatoes

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