Variability in ascorbic acid content of some Lycopersicon species

Evaluation and analysis of 19 exotic germplasm of tomato comprising of L. esculentum, L. peruvianum and L. pimpinellifolium for ascorbic acid and fruit attributes indicated an appreciable range of variation. L. peruvianum, a non-edible green fruited species averaged the highest (60.97 mg/l00 g of fresh weight) than other species analysed for ascorbic acid content. The average fruit length, fruit width and fruit weight of L. esculentum was more as compared to other two species. Variability in fruit attributed was low in L. pimpinellifolium.