Field Illumination and Commercial Handling as Factors in Determining the Ascorbic Acid Content of Tomatoes Received at the Cannery

Abstract

Little loss in ascorbic acid in tomatoes was found during the picking and transporation of the fruit to the cannery. considerable variation in ascorbic acid content was found from one tomato field to another. The data presented indicate that the amount of light for 18 days prior to harvest is closely correlated with the ascorbic acid content of tomatoes under field conditions. Differences in amount of illumination appear to account for much of the variation in ascorbic acid content of tomatoes which is found between fields several miles apart. It is suggested that the variations in the fresh tomatoes may be an important factor in determining the variations observed in the ascorbic acid content of market tomato juice.