Studies on the vitamin C content of greenhouse grown tomatoes

• Main Author: Licudine, Danilo Lucero
• Format: text
• Language: English
• Published: Animo Repository 1984
• Subjects: Vitamin C; Tomatoes; Food > Vitamin content; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_masteral/1045; https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=7883&context=etd_masteral
• Institution: De La Salle University

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.