Effects of Cultivation Method, Growing Season and Cultivar on the Ascorbic Acid Content of Tomato Fruit

Author:

SHINOHARA Yutaka,SUZUKI Yoshio,SHIBUYA Masao

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Horticulture

Reference21 articles.

1. 1. BROWN, A. P. and F. MODER. 1941. Vitamin C content of tomatoes. Food Res. 6: 45-55.

2. 2. BROWN, G. B. 1955. The ascorbic acid content of tomatoes as related to illumination. Proc. Amer. Soc. Hort. Sci. 65: 342-348.

3. 3. CRANE, M. B. and S. S. ZILVA. 1949. The influence of some genetic and environmental factors on the content of L-ascorbic acid in the tomato fruit. J. Hort. Sci. 25: 36-49.

4. 4. FRITZ, D., J. HABBEN, B. REUFF and F. VENTER. 1976. Variability of quality determining constituents of tomato fruits (German). Gartenbauwissenschaft. 41: 104-109.

5. 5. FRYER, H. C., J. ASCHAM, A. B. CARDWALL, J. C. FRAZIER and W. W. WILLIS. 1954. Effect of fruit cluster position on the ascorbic acid content of tomatoes. Proc. Amer. Soc. Hort. Sci. 64: 360-364.

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