Studies on processing and nutritional qualities of tomato as influenced by genotypes and environment

Studies on processing and nutritional qualities of tomato as influenced by genotypes and environment

2007

A:PS

Eighteen tomato genotypes were assessed to identify genotypes suitable for processing based on physico-chemical characteristics and to identify genotypes rich in antioxidant vitamins. Tomato puree was prepared from best three genotypes and were analysed for their important chemical constituents at the time of preparation and after 1 month of storage. Five (CLN-2413 (R), EC320581, CLN-2001 (A), Arka Abha, Floradade) out of eighteen genotypes have been found most promising for processing purpose and two genotypes viz., CLN-2413 (R) and CLN-2001 (A) have been identified with high antioxidant vitamins. Acid and sugar contents of tomato puree were found to increase during storage, while ascorbic acid, total soluble solids, Iycopene and b-carotene contents showed a decreasing trend. It has also been observed that tomato puree has higher concentration of carotenoid pigments than the raw state which results in higher bio-availability and has high capacity of minimizing the formation of cancer through their antioxidant properties.

v.34(1):26-31, VEGETABLE SCIENCE

Research > Published Articles