Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities - Couverture souple

Sirisha, N.C. Swathi; Kusuma, D. L.

 
9783659321351: Effect of Ripeness and Cultivar on Puree Characteristics of Tomato: Physico-chemical and Organoleptic Qualities
Couverture souple
ISBN 10 : 3659321354 ISBN 13 : 9783659321351
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

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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Présentation de l'éditeur

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.

Biographie de l'auteur

M.S Food Technology,Sri Venkateswara University, Tirupati.Lecturer in Dept. of Food Technology, Loyola Academy,Secunderabad,India.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659321354
ISBN 13 
9783659321351
Reliure
Broché
Nombre de pages
104
Coordonnées du fabricant
non disponible
Personne responsable
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