Ascorbic acid levels in tomato (Lycopersicon esculentum Mill.) at low temperatures.

Abstract

Environmental factors have a markedinfluence on the level of ascorbic acid (AA) in tomato fruit,1) and light has been claimed to be the most important factor affecting the AAcontent in tomato.2) However, Fraizier et al.3) concluded that supplemental light had no effect on AAlevels in tomato. Venter4) reported that with a decreasing amount of light (shading), the AA content of tomato decreased, but he also suggested that shading might have affected the fruit temperature.