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Summary
The ascorbic acid contents of six vegetable fruits and seven other non-citrus fruits were determined by a photometric method. The total ascorbic acid levelsvaried from 11 mg/kg in Corchorus olitorius L. to 112 mg/kg in Capsicum annuum; while the levels in the other non-citrus fruits were between 20 mg/kgand 90 mgfkg. The levels of dehydroascorbic acid in the fruits were generally low, representing less than 30 per cent of the total ascorbic acid values.