VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE

VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY... ABSTRACT The ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE

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Abstract

ABSTRACT The ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1976

References

  • Vitamin content of ethylene‐treated and untreated tomatoes
    Jones, Jones; Nelson, Nelson
  • Effects of light on the formation of carotenoids in tomato fruits
    McCollum, McCollum

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