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

N.C. Swathi Sirisha (u. a.)

ISBN 10: 3659321354 ISBN 13: 9783659321351

Published by LAP Lambert Academic Publishing, 2013

Language: English

Condition: New Soft cover

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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

Taschenbuch

Condition

Neu

Seller catalogs

B�cher

About this title

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.

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