Evaluation on Tomato Cultivars Suitable for Canned, Concentrate, and Juice Processing

doi:10.7506/spkx1002-6630-200915006

Abstract

Abstract:

The chemical and physical characteristics of 6 local commercial varieties of tomato including lycopene content, total soluble solid, conversion per-mu yield, vitamin C content, ratio of sugar to titrimetric acid, firmness, a*/b* value, peeling and thickness of flesh were analyzed to comprehensively evaluate the suitability of these varieties for canned, concentrate and juice processing by grey correlative degree analysis. The results showed that the variety of Tunhe No.8 followed by Shifan No.27 was most suitable for tomato concentrate and juice processing due to the superior processing characteristics like high conversion permu yield, TSS, and lycopene content. Liger 87-5 was the most suitable variety according to the requirement stipulated in the Chinese national standard QB/T 1394-91 for whole canned tomato while Tunhe No.8 was the best among the 6 varieties for canned pieces tomato due to easy peeling.

Key words: tomato, processing characteristics, canned, concentrate, juice, grey correlative degree

CLC Number:

TS255.1

ZHANG Xue-jie，WANG Jin-yu，GUO Ke，LI Kun. Evaluation on Tomato Cultivars Suitable for Canned, Concentrate, and Juice Processing[J]. FOOD SCIENCE, 2009, 30(15 ): 33-35.

[1]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[2]	LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.
[3]	LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing. Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics [J]. FOOD SCIENCE, 2021, 42(6): 229-237.
[4]	CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang. Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine [J]. FOOD SCIENCE, 2021, 42(6): 256-264.
[5]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[6]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[7]	YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang. Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice [J]. FOOD SCIENCE, 2021, 42(15): 167-173.
[8]	QU Jingyao, LIN Yucheng, MAO Xin, LU Guozhu, YUAN Zhipeng, ZHANG Yaoyao, YOU Yanli, LI Yanshen. Occurrence Patterns of Alternaria Toxins in Tomatoes Inoculated with Alternaria spp. [J]. FOOD SCIENCE, 2021, 42(15): 180-186.
[9]	WANG Shicheng, LI Guochen, WANG Ying, LI Bo, GAO Ningxuan, SUN Ci, SONG Yang, WANG Yanhong. Authentication of Organic Tomatoes by Nitrogen Stable Isotope Ratio Mass Spectrometry and Liquid Chromatography-High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 159-164.
[10]	LÜ Jian, YU Xiaoyan, BI Jinfeng, WANG Fengzhao, XIE Jin, ZHANG Siwei, GUO Chongting. Effects of Syrup Characteristics on Texture of Canned Yellow Peach during Storage [J]. FOOD SCIENCE, 2021, 42(13): 208-214.
[11]	GAO Ruiping, LIANG Qi, BAI Lili. Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate [J]. FOOD SCIENCE, 2021, 42(12): 1-7.
[12]	ZHANG Shen, ZHANG Yixiang, YE Hong, NIE Ke, WU Guangbin, NI Hui, ZHANG Zongcheng, CHEN Fahe. Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism [J]. FOOD SCIENCE, 2021, 42(11): 17-25.
[13]	JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,. Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice [J]. FOOD SCIENCE, 2020, 41(9): 7-14.
[14]	SHENG Jiping, ZHAO Ruirui, CHEN Lingling, SHEN Lin. Effect of Pre-harvest Melatonin Spraying on the Post-harvest Disease Resistance and Storage Quality of Tomato Fruit [J]. FOOD SCIENCE, 2020, 41(9): 188-193.
[15]	Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan. Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice [J]. FOOD SCIENCE, 2020, 41(7): 102-109.

Evaluation on Tomato Cultivars Suitable for Canned, Concentrate, and Juice Processing

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments