ASCORBIC ACID IN TOMATOES: I. DISTRIBUTION AND METHOD OF ASSAY

Abstract

A procedure for preparing an extract of tomato fruit tissue prior to ascorbic acid assay is described which will give acceptably accurate results in spite of the extreme variations in concentration often found in the natural product. Fluctuations in ascorbic acid levels of developing greenhouse tomatoes have been measured as well as varietal differences of this constituent. A wide range in concentration was found between various tissues of a single fruit and between individual freshly harvested fruits. Storage of the intact fruit had little effect on the ascorbic acid level.