THE EFFECT OF VARIETIES AND DEGREE OF RIPENESS TO VITAMIN C CONTENT IN TOMATO

What is it about?

The work looked at by comparing the amount of vitamin C in different varieties and demonstrated the amount of this vitamin in various ripe fruits of tomato. The maturation of the fruit increased significantly the amount of vitamin C. Vitamin C content of green fruit ranged from 6.74 mg (Denár) to 10.23 mg (Salus). Average of varieties in the green state was 8.66 mg.100 g-1. The value of vitamin C in the semi-mature tomatoes ranged from 11.34 mg (Denár) to 14,95 mg (Darinka). Average of all varieties was 12.89 mg. 100 g-1. At least vitamin C was found in a consumer (red) ripening tomato varieties were at Šejk (16.03 mg), Denár (16.32 mg) and Zámčan (16.80 mg) and the higher content of vitamin C had varieties Salus (19.43 mg) and Darinka (19.26 mg). Average of nine varieties average was 17.70 mg.100 g-1. In the botanical (overripe) maturity, we recorded the highest vitamin C content in a variety Salus (21.51 mg. 100 g-1).

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Why is it important?

.The production of vitamin C acts more fruit maturity, difference year, soil and agricultural engineering. Between varieties and repetitions has not been established the significant difference in the content of vitamin C.