Ascorbic acid in tomato plant is present in significant amounts in tomatoes. Tomatoes are commercially important in terms of consumption and nutritional value. The acid in tomatoes can be beneficial for many bodily functions such as releasing energy and reducing the risk of certain diseases. Citric acid, malic acid and ascorbic acid are found in tomatoes, all of which contribute to the body’s cellular functions. These acids in tomatoes play a key role in energy production and release.
Ascorbic acid , more commonly known as vitamin C, is found in significant amounts in tomatoes. This vitamin is very useful for the body because of its role in maintaining and repairing cells.
Vitamin C is essential for:
Production of specific proteins that make up the skin, tendons, ligaments and blood vessels.
Healing wounds and wounds
Repair and maintenance of teeth, bones and cartilage
Healthy absorption of iron
The human body is not able to produce and store vitamin C independently, so it is very important to get as much as you can through diet. Sources of ascorbic acid go beyond tomatoes.
There are 9.3 mg of ascorbic acid per 100 g of red and ripe tomatoes.
Organic tomatoes accumulate more ascorbic acid and sugar than regular fruits.
Tomatoes grown on organic farms have higher concentrations of sugar, ascorbic acid and oxidative stress-related compounds than conventional farms, according to a February 20 study in the journal Open Access.
In their study, the researchers compared the weight and biochemical properties of tomatoes from organic and conventional fields. They found that tomatoes grown on organic farms were about 40 percent smaller than those grown with conventional techniques, and also collected more compounds related to stress resistance.
According to the authors, organic farming exposes plants to more stress than conventional farming. This increase in stress may be due to the fact that organic tomatoes contain sugar, vitamin C, and pigment molecules such as lycopene (an antioxidant compound that are all linked to the biological response to stress). Based on these observations, the authors suggest that fruit and vegetable growth strategies should balance plant stress by trying to maximize fruit yield and size, rather than trying to relieve stress to increase yield.
In the study, new plants were grown in greenhouses under controlled hydroponic conditions, and fruits were harvested at various intervals between 18 and 94 days after fruit collection. Total ascorbic acid in bell peppers was higher than in tomatoes. In pepper fruit, its level increased rapidly during its growth and reached a maximum of 136.1 mg per 100 g in 51 days from the time of fruiting, and then suddenly decreased to a minimum of 65.5 mg per 100 g in 64 days. . Ascorbic acid in tomato fruit increased slowly and reached a maximum of 94.9 mg per 100 g in 74 days and then decreased slowly.
Decreased ascorbic acid at the onset of ripening, as shown by discoloration, was associated with increased ascorbate oxidase activity. Capsicum contained more putrescine than tomato fruit. No major changes were observed in spermine and spermidine in bell peppers and in spermidine in tomato fruits. However, putrescine in bell peppers and spermine in tomatoes increased very early to about 30-38 days and then decreased. We conclude that ascorbic acid in tomato and bell pepper fruits decreases after 74 and 51 days, respectively, and this decrease coincides with an increase in ascorbate oxidation as well as a decrease in putrescine in pepper and spermine in tomato fruit.