Studies on the vitamin C content of greenhouse grown tomatoes
The effects of fruit maturity, size, method of ripening, and storage time and temperature on the vitamin C content of greenhouse grown tomatoes were investigated. Vitamin C content increased as the fruits attained full maturity at the ripe stage and then decreased as the fruits became overripe. Size...
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| Format: | text |
| Language: | English |
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Animo Repository
1984
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_masteral/1045 https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=7883&context=etd_masteral |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | The effects of fruit maturity, size, method of ripening, and storage time and temperature on the vitamin C content of greenhouse grown tomatoes were investigated. Vitamin C content increased as the fruits attained full maturity at the ripe stage and then decreased as the fruits became overripe. Size did not significantly affect the vitamin C content of the fruits although the big-sized fruits registered slightly higher values compared to the medium and small-sized fruits. Fruits ripened on the plant itself and mature fruits ripened by exposure to direct sunlight had significantly higher vitamin C contents than those fruits ripened on storage and away from direct sunlight. The vitamin C content of the stored fruits is a function of both storage time and temperature. The higher the temperature and the longer the time of storage, the faster is the decrease in the vitamin C content of the fruits. |
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