Tomato fruit accumulated nitrate when the controlled environmental conditions combined high temperature, high N fertilization level, and low light intensity. Nitrate accumulation in the fruit was preceded by a condition of low nitrate reductase activity and nitrate accumulation in the leaves. The processed product with high concentration of nitrate caused extensive detinning of internal can surfaces after 6 months’ storage at room temperature.
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Hoff et al. (1970) studied this question.