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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities - Softcover
Tomato, one of the most versatile crops is consumed largely as fresh produce and processed products. Being climacteric in nature ripening of fruit affects quality and marketability; hence longevity is a desirable trait. Processed products like puree increase tomatoes utility and availability. But processability depends on cultivar and degree of fruit ripening. In this study, we evaluated few characteristics of tomato puree using a combination of physical, chemical and organoleptic tests. These tests were aimed to determine the characteristic difference between cultivars and suitability of over ripe fruits for puree processing. Then by using statistical methods in combination with evaluated characteristics, we estimated that degree of ripeness significantly affects the processability and puree properties rather than cultivar. We put forward that excessively ripened fruits are also suitable for puree processing.
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M.S Food Technology,Sri Venkateswara University, Tirupati.Lecturer in Dept. of Food Technology, Loyola Academy,Secunderabad,India.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2013
- ISBN 10 3659321354
- ISBN 13 9783659321351
- BindingPaperback
- Number of pages104
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato Physicochemical and Organoleptic Qualities
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Tomato, one of the most versatile crops is consumed largely as fresh produce and processed products. Being climacteric in nature ripening of fruit affects quality and marketability; hence longevity is a desirable trait. Processed products like puree increase tomatoes utility and availability. But processability depends on cultivar and degree of fruit ripening. In this study, we evaluated few characteristics of tomato puree using a combination of physical, chemical and organoleptic tests. These tests were aimed to determine the characteristic difference between cultivars and suitability of over ripe fruits for puree processing. Then by using statistical methods in combination with evaluated characteristics, we estimated that degree of ripeness significantly affects the processability and puree properties rather than cultivar. We put forward that excessively ripened fruits are also suitable for puree processing. 104 pp. Englisch. Seller Inventory # 9783659321351
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato Physicochemical and Organoleptic Qualities
Published by
LAP LAMBERT Academic Publishing
(2013)
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ISBN 13: 9783659321351
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Book Description PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783659321351
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato : Physico-chemical and Organoleptic Qualities
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(2013)
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ISBN 13: 9783659321351
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Tomato, one of the most versatile crops is consumed largely as fresh produce and processed products. Being climacteric in nature ripening of fruit affects quality and marketability; hence longevity is a desirable trait. Processed products like puree increase tomatoes utility and availability. But processability depends on cultivar and degree of fruit ripening. In this study, we evaluated few characteristics of tomato puree using a combination of physical, chemical and organoleptic tests. These tests were aimed to determine the characteristic difference between cultivars and suitability of over ripe fruits for puree processing. Then by using statistical methods in combination with evaluated characteristics, we estimated that degree of ripeness significantly affects the processability and puree properties rather than cultivar. We put forward that excessively ripened fruits are also suitable for puree processing. Seller Inventory # 9783659321351
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sirisha N.C. SwathiM.S Food Technology,Sri Venkateswara University, Tirupati.Lecturer in Dept. of Food Technology, Loyola Academy,Secunderabad,India.Tomato, one of the most versatile crops is consumed largely as fresh produce and. Seller Inventory # 5148383
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Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
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ISBN 13: 9783659321351
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Book Description Condition: New. First Edition. First Edition thus. Effect of Ripeness and Cultivar on Puree Characteristics of Tomato by Sirisha N.C. Swathi; Kusuma D.L. ISBN:9783659321351. Collectible item in excellent condition. Seller Inventory # 3659321351
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