Evaluation for processing characteristics and their expression in a bacterial wilt resistant genetic background in tomato
| dc.contributor.advisor | Peter, K V | |
| dc.contributor.author | Alice Kurian | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2020-07-14T11:47:53Z | |
| dc.date.available | 2020-07-14T11:47:53Z | |
| dc.date.issued | 1990 | |
| dc.description | PhD | en_US |
| dc.description.abstract | The present study was undertaken to identify ideal processing types suitable for ketchup and paste making and associated shelf life of ketchup. The prospects of growing these processing types are precarious in Kerala, unless processing trails are coupled with bacterial wilt resistance . The outcome of the investigations on evaluation for processing characteristics in tomato and their expression in a bacterial wilt genetic background are briefed below. The processing tomatoes were distinct from fresh market types with respect in their elongated shape index >I, characterised by fewer locules, high pericarp thickness , increased firmness and resistance to cracking . The firm fruits had comparatively high insoluble solids. Ideal types also indicated high total solids , pulp content , consistency and lycopene. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810149109 | |
| dc.keywords | Tomato genotypes, Fruit shape index, Ketchup, Fruit yield, Fruit juice | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 187p. | en_US |
| dc.publisher | Department of Processing Technology, College of Horticulture, Vellanikkara | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Bacterial wilt resistant genetic background in tomato | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Evaluation for processing characteristics and their expression in a bacterial wilt resistant genetic background in tomato | en_US |
| dc.type | Thesis | en_US |