Sirisha N C Swathi: Effect of Ripeness and Cultivar on Puree Characteristics of Tomato
Description
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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Author: Sirisha N C Swathi
Number of Pages: 104 pages
Published Date: 31 Jan 2013
Publisher: LAP Lambert Academic Publishing
Publication Country: none
Language: English
ISBN: 9783659321351
Download Link: Click Here
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