Vitamins a and C in Ripe Tomatoes as Affected by Stage of Ripeness at Harvest and by Supplementary Ethylene

The ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.