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Journal of Nutrition Vol. 25 No. 5 May 1943, pp. 503-509
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The Influence of Variety, Size, and Degree of Ripeness upon the Ascorbic Acid Content of Peaches1

G. M. Schroder, G. H. Satterfield and Arthur D. Holmes

University of North Carolina, Raleigh, and Massachusetts State College and Agricultural Experiment Station, Amherst

A study has been made of the ascorbic acid content of eight common varieties of peaches grown under comparable climatic and soil conditions in commercial orchards near Raleigh, N. C.

The larger portion of the 156 peaches studied were obtained directly from orchards and were assayed within 2 days of their arrival.

There was no correlation between the size of the peach and its ascorbic acid content.

The average difference in ascorbic acid content of peaches within varieties was 4.29 mg. per 100 gm. of fruit, whereas the extreme difference between varieties was 9.02 mg. per 100 gm. of fruit.

The concentration of ascorbic acid in peaches was found to be highest in the skin, lower in the flesh directly under the skin, and lowest in the flesh surrounding the pit.

Hard peaches contained the minimum of ascorbic acid, and as the peaches ripened the amount increased to a maximum for the fully ripe edible peach.

The average ascorbic acid content of ripe peaches varied from 3.84 mg. per 100 gm. for the Augbert to 12.86 mg. per 100 gm. for the Hiley Belle variety.

The ascorbic acid content of peaches is not as high as that of lemons, oranges, or tomatoes, but fully ripe peaches contain sufficient ascorbic acid to contribute materially to the human requirements for this vitamin.

1 Contribution no. 461 of the Department of Chemistry, Massachusetts Agricultural Experiment Station.

Manuscript received 14 December 1942.




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