Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste.

Madaiah, N. and Radhakrishnaiah Setty, G. and Krishna Prakash, M. S. and NanjundaSwamy, A. M. and Patwardhan, M. V. (1986) Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste. Indian Food Packer, 40 (3). 6-12, 6 ref..

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Abstract

24 new tomato var. grown in the Bangalore area of Karnataka State (India) were assessed for their physico-chemical characteristics (shape, diam., fruit wt., juice yield, juice colour, soluble solids, acidity, pH, pulp content, ascorbic acid, yield of paste and lycopene) to find their suitability for tomato paste preparation. Results showed that var. LEC 129604'75/122, EC 129606/(ARND) and Selection-4 were rated as the best for juice yield, tomato paste yield, colour, appearance, lycopene content and acidity.

Item Type:	Article
Uncontrolled Keywords:	VARIETY-; tomatoes, var. & pastes quality of; PASTES-; TOMATOES-; var. & pastes quality of tomatoes
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2021 08:31
Last Modified:	16 Mar 2021 08:31
URI:	http://ir.cftri.res.in/id/eprint/6303

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