Some technological aspects of the manufacture of tomato juice.

Factors affecting the composition Of tomatoes; relationship between its size and dry
matter content; varieties suited (or the manufacture of tomato juice which is a cheap
source of vitamins A and C; stability of ascorbic acid and carotene as also the technological
aspects during the various stages of preparation of juice, etc., are discussed. Factors
affecting the quality of the juice; plant sanitation requlrem~ntsto check bacterial spoilage;
and processing techniques to avoid the loss of ascorbic acid, are presented for the manufacture of quality juice.