PROCESSING OF TOMATO
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Date
2003
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation was undertaken on processing of tomato fruits with seven
treatments (popular tomato varieties / hybrids) by adapting completely randomised
design in the Department of Post-harvest Technology of Kittur Rani Channamma College
of Horticulture, Arabhavi during the year 2001-2002.
Tomato juice yield was maximum in tomato genotype Asha (71.07%) followed by
Avinash-2 (69.43%) and Indam-9714 (67.63%). The TSS content of the fruits ranged
between 4.93 per cent in Asha and 4.46 per cent in Utsav. Reducing sugars, nonreducing
sugars and total sugars were also significantly high in Asha (1.81, 1.05 and
2.91 per cent, respectively). The pH of fruit juice was least (4.03) in Utsav followed by
Avinash-2 (4.36) and Indam-9714 (4.44). Nutritionally important lycopene and ascorbic
acid content were in the acceptable range (i.e. more than 5 mg / 100 g) in the fruits of
Asha, Avinash-2 and Indam-9714.
Significantly highest puree yield was recorded from the fruits of Asha (36.0%)
followed by Avinash-2 (33.0%) and Indam-9714 (31.5%).
The storage of puree prepared from the tomato genotypes for six months did not
undergo much changes in pH and titrable acidity. At the end of six months storage, the
puree lycopene retention was highest (17.53 mg/100 g) in Asha followed by Indam-9714
(15.60 mg / 100 g). Reducing sugar was also significantly highest in the puree of Asha
(11.16%) followed by Avinash-2 (11.08%) and Indam-9714 (10.87%). Total sugars were
higher in Asha (12.84%) followed by Indam-9714 (12.78%) and Avinash-2 (12.64%). At
the end of six months storage, the puree from most of the tomato genotypes had
negligible non-enzymatic browTiing a s reflected in the little variation in the values (0.26 to
0.39) of optical density (OD).
Among the seven popular cultivated tomato genotypes studied, the fruits of Asha,
Avinash-2 and Indam-9714 were found to be possessing the qualities suited for
processing into puree. Tlie fruits of these genotypes could be processed into puree
during market glut period."
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No. of references 98