Abstract
BRANCHES of tomato plants (‘King Humbert’ variety) can absorb, without any apparent ill-effects, large quantities of ascorbic acid (0.1 per cent in tap water). In this solution, oxidation does not proceed very quickly; moreover, the vitamin C content remains constant. In July, in two days, 205* mg were absorbed per 100 g fresh weight; in October, 332 mg per 100 g fresh weight1–3.
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References
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HAGENE, P., TRICHET, J. Feeding of Vitamin C to Tomato Stems and Leaves. Nature 203, 783–784 (1964). https://doi.org/10.1038/203783a0
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DOI: https://doi.org/10.1038/203783a0
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