ABSTRACT Tomato fruits were analyzed for total and reduced ascorbic acid, pH, titratable acidity (% citric acid) and % soluble solids. Locular material from table ripe fruits were higher in total ascorbic acid and titratable acidity and lower in pH compared to pericarp tissue. ln two pairs of cultivars, each pair having determinate and indeterminate growth habits in essentially the same genetic background, fruits from the indeterminate had more ascorbic acid and soluble solids than did those from determinate. When table ripe and mature green fruits (eight cultivars) were harvested on the same day, table ripe fruits were higher in reduced ascorbic acid and titratable acidity and were lower in pH. No differences in total ascorbic acid were noted between the two stages of ripeness.
Journal of Food Science – Wiley
Published: Jul 1, 1976
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