CARBOHYDRATE CONTENT OF TOMATO FRUIT

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Abstract
The sucrose content of California toma-toes varied from very small quantities up to 0.05% and the reducing sugar content, from 3.30 to 3.70%; the dextrose content was about 1.2 times the levulose con-tent. The starch content varied from 0.01 to 0.06%, while the acid-hydrolyzable material varied from 0.10 to 0.30%. The total solids content ranged from 6.5 to 7.0% on the average. All results are expressed on the basis of the fresh weight of the fruit. The average sugar content of tomatoes grown in this state appears to be somewhat higher than that previously reported in the literature.

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