Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities

Sirisha, N.C. Swathi, Kusuma, D. L.

ISBN 10: 3659321354 / ISBN 13: 9783659321351

Published by LAP LAMBERT Academic Publishing, 2013

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Bibliographic Details

• Title: Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2013
• Language: English
• ISBN 10: 3659321354
• ISBN 13: 9783659321351
• Binding: Paperback
• Condition: Like New
• Book Type: book

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Synopsis

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.

About the Author

M.S Food Technology,Sri Venkateswara University, Tirupati.Lecturer in Dept. of Food Technology, Loyola Academy,Secunderabad,India.