Date of Publication

3-1984

Document Type

Master's Thesis

Degree Name

Master of Science in Teaching Major in Chemistry

Subject Categories

Chemistry

College

Br. Andrew Gonzalez FSC College of Education

Department/Unit

Science Education

Thesis Adviser

Ma. Cecile L. Flores

Defense Panel Chair

Merle Custodio Tan

Defense Panel Member

Christine Chung
Consolacion Y. Rgasa

Abstract/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.

Abstract Format

html

Language

English

Format

Electronic

Accession Number

TG01261

Shelf Location

Archives, The Learning Commons, 12F Henry Sy Sr. Hall

Physical Description

58 leaves; 28 cm.

Keywords

Vitamin C; Tomatoes; Food--Vitamin content

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