Journal of Food, Agriculture and Environment

Comparison of quality characteristics of fresh and processing tomato

Author(s):

Bulent Akbudak

Recieved Date: 2012-01-09, Accepted Date: 2012-04-14

Abstract:

In this research, seven tomato (Lycopersicon esculentum Mill.) varieties were used to study the quality characteristics of different tomato products. ‘CXD510’ (fresh and canned) and ‘CXD276’ (paste) were found to be superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and β-carotene contents were determined in ‘Bos3155’, ‘CXD510’ and ‘CX8401’ whereas ‘Bos3155’ was found to be superior with respect to total soluble solids in all samples. Inter variety variation in physicochemical parameters at ripe stage revealed that among red varieties, ‘CXD510’ (fresh and canned) and ‘Bos3155’ (paste) were best. In the light color varieties, ‘CXD276’ and ‘CX8401’ were promising. 

Keywords:

Compositional content, Lycopersicon esculentum, quality, tomato products

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 133-136

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