THE CAROTENE AND ASCORBIC ACID CONCENTRATION OF VEGETABLE VARIETIES

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Abstract
Definite varietal differences in the ascorbic acid cone, of various vars. of spring crops of beets, peppers and peas and in the carotene conc. of carrots are indicated by the data. However, no significant differences in the carotene cone, of vars. of beets, peppers, or peas could be found. The degree of maturation had a marked effect in most of the crops considered. Green peppers when fully grown had considerably larger cones, of ascorbic acid than did the smaller immature fruits; but the large peppers had smaller cones, of carotene compared to the younger fruits. Ripening of the fruit to the red stage increased the carotene cone, approx. 3,175% while the ascorbic acid cone, increased 49% above the av. values for green peppers. As an av. for all vars. studied, overmature peas decreased 39% in ascorbic acid cone, compared to the best marketable stage, but no significant change was observed in the carotene cone. No effect of maturation could be detected for beets. Carrots increased in carotene cone, during maturation, reaching a max. approx. 90 days from seeding for the vars. considered, and then decreased. An inverse relationship between size-types of carrots and carotene cone. (r =[long dash]0.861)) was found, indicating that the large-type strains had less carotene than the small types. No association (r = 0.227) was apparent between shape ratio (width/length) and carotene cone, in the carrot vars. considered. The wider the spacing of the plants the greater the ascorbic acid cone, of peas; but spacings > 1 inch decreased the yields:.