Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6303/
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| Title |
Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste.
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| Creator |
Madaiah, N.
Radhakrishnaiah Setty, G. Krishna Prakash, M. S. NanjundaSwamy, A. M. Patwardhan, M. V. |
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| Subject |
18 Processed foods
03 Tomato |
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| Description |
24 new tomato var. grown in the Bangalore area of Karnataka State (India) were assessed for their physico-chemical characteristics (shape, diam., fruit wt., juice yield, juice colour, soluble solids, acidity, pH, pulp content, ascorbic acid, yield of paste and lycopene) to find their suitability for tomato paste preparation. Results showed that var. LEC 129604'75/122, EC 129606/(ARND) and Selection-4 were rated as the best for juice yield, tomato paste yield, colour, appearance, lycopene content and acidity.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6303/1/IFP%201986%206.pdf
Madaiah, N. and Radhakrishnaiah Setty, G. and Krishna Prakash, M. S. and NanjundaSwamy, A. M. and Patwardhan, M. V. (1986) Studies on the physico-chemical characteristics of some new tomato varieties for their suitability for preparing tomato paste. Indian Food Packer, 40 (3). 6-12, 6 ref.. |
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