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Effects of chemical constituents of tomato on its keeping quality

, : Effects of chemical constituents of tomato on its keeping quality. Acta Horticulturae (93): 387-393

Potassium content was negatively correlated with loss in weight during storage in four varietes, while nitrogen content was positively correlated with acid content and good flavour. Fruits of Stella were best in flavour and storage quality; those of Sonato and Virosa contained most dry matter and soluble dry matter while fruits of the latter had fairly high contents of nitrogen, potassium and acid.

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