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Physico-chemical characteristics and canning trials of some varieties of tomatoes grown in Central India.

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Relation http://ir.cftri.com/4841/
JFST-116-76
 
Title Physico-chemical characteristics and canning trials of some varieties of tomatoes grown in Central India.
 
Creator Beerh, O. P.
Rane, V. R.
 
Subject 03 Tomato
01 Canning
 
Description 20 var. of tomatoes grown under Nagpur conditions were examined for physico-chemical characteristics and suitability for canning whole; data are tabulated in detail. All var. were flat to round in shape except (i) Sanmarzano (pear-shaped), (ii) Red top ('oblong') and (iii) Ruth (oval), and all were red to deep red except Vokal (purple/crimson). For canning, fruits were scalded for 30 s at 95 degree C, peeled, filled into cans, covered with hot tomato juice containing 3% sugar, 1.5% NaCl, and plus/minus1% CaCl2, cans were exhausted to give a can centre temp. of 82 degree C, sealed, processed for 35 min at 100 degree C, cooled in water and stored at room temp. (25-30 degree C) for 3 months before examination After peeling, colour was more intense in Tukon and Tuck Queen but deteriorated in (iv) Prosperity and (v) Best of All. The best var. for canning was (ii); it had uniform red colour when canned, smooth surface, small core, and showed no disintegration either with or without Ca firming. Next in order were (iii), Early chathem and (i), which all had good colour, and extent of disintegration was within permissible limits of 10%. (iv) and (v) showed little disintegration, but colour was less desirable. Elongated and pear-shaped var. were better suited to canning.
 
Date 1976
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4841/1/JFST_13%283%29_151-155.pdf
Beerh, O. P. and Rane, V. R. (1976) Physico-chemical characteristics and canning trials of some varieties of tomatoes grown in Central India. Journal of Food Science and Technology, 13 (3). pp. 151-155.