The evaluation of vitamin C content in fruits of vegetable pepper and tomato
2010
Magdaléna Valšíková | Ján Červenka | Štefan Barkoci | Marián Sudzina
In our research were evaluated sixteen varieties of vegetable pepper in technical ripe and twenty-eight tomato varieties in content of vitamin C in mg . kg−1. The experimental works were made on the open field and in the laboratories of the Research Institute of Vegetables in Nové Zámky, Slovak Republic. The trials have been made in years 2005, 2006 and 2007.The average vitamin C content of fruits in the technical maturity of all sixteen pepper varieties evaluated in 2005 was 1 813.06 mg . kg−1. In the year of 2006, the average content of vitamin C was 1 909.43 mg . kg−1 and in the third experimental year 2 392.49 mg . kg−1. When analyzing the variance of vitamin C, varieties are the sources of the significant variability (F = 2.08). Years as factors of variability are highly significant different (F = 28.78).The mean vitamin C content in tomato fruits in the year 2005 was 317.63 mg . kg−1, in 2006 the mean value of vitamin C was 345.09 mg . kg−1 and in 2007 the average content was 316.14 mg . kg−1. The tomato varieties and years were the source of the variability factors and highly significant different (F = 6.85, F = 16.27) by the Fisher test.
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