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 https://doi.org/10.7506/spkx1002-6630-200915006

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

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