EVALUATION OF SOME TOMATO (Lycopersicon esculentum) VARIETIES FOR KETCHUP PROCESSING
KrishiKosh
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Title |
EVALUATION OF SOME TOMATO (Lycopersicon esculentum) VARIETIES FOR KETCHUP PROCESSING
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Creator |
DESAI, SHAUNAKKUMAR K.
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Contributor |
NAIK, A.G.
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Subject |
vegetables, storage, flavourings, acidity, sugar, fruits, vitamins, reducing sugars, productivity, biological phenomena
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Description |
The present investi gation on "Evaluation of some tomato varieties for ketchup processing" was conduc ted at Post Graduate and Preser vation Laboratory, Department of Horticulture, N. M. College of Agriculture and Department of Agriculture Chemistr y, ASPEE College of Horticulture and Forest r y, Navsari Agri cul tural University, Navsari during Rabi season of the years 2007 and 2008 with ketchup processed from Ten tomato varieties viz., GT-1(V1 ), GT-2(V2 ), CO-3(V3 ), HR-24(V4 ), Pb. chhuhara(V5 ), Arka vikash(V6 ), DVRT-2(V7 ), KS-227(V8 ), KS-229(V9 ) and Junagadh ruby(V1 0 ) as treatments with three repetitions in CRD desi gn. The physico-chemi cal quality f rom fresh fruits of different tomato varieties were compared and was found that higher level of pH, TSS (oBrix), reducing sugar (%) and total sugar (%) were observed in GT-2 variet y with lower acidity (%), while in respect of fruit weight (g) DVRT-2 excelled over res t of varieties. The ascorbic acid (mg/100g) was found hi ghes t in Junagadh ruby, which was at par with GT-2. The tomato ketchup processed from GT-2 variety was found best in respect of higher level of nut ritional value viz., pH, reducing sugar (%), total sugar (%) and as corbic a cid (mg/100g) content of ketchup. However, KS-229 onl y at higher content of acidity than rest of all varieties, while having lower nutritional value in respect of all chemical charac ters were obser ved under ketchup processed from tomato KS-229 variety. Looking to the organoleptic sensor y eva luation of tomato ketchup processed from di fferent varieties , GT-2 variety was only higher level acceptability in respec t of taste, fla vour and texture except colour, which was higher in variety Junagadh ruby tomato. However, lowest organol epti c acceptability of ketchup obser ved under KS -229 tomato variet y in respect of all characters. Moreover, overall organoleptic acceptability of ketchup was found at optimum level from GT-2 tomato variety, which was equi valent to ketchup processed from Junagadh ruby because of statisticall y at par with GT-2 variety. On basis of chemi cal compositional changes during 0, 3 and 6 months per taining to a cidity (%), reducing sugar (%) and total sugar (%) content in ketchup were found increasing trends, while pH and as corbi c acid level were found decreasing except TSS level whi ch remained stable amongst varieties throughout storage period. The organoleptic evaluation of different characters during s torage viz., colour, tas te, fla vour, tex ture as well as overall acceptability of ketchup was found decreasing trend in all varieties with status of their ranking. Apart from nut ritional and organoleptic qualities of tomato ketchup, no any mi crobial spoilage was marked, hence ketchup processed from different va rieties having edible shelf life during entire storage. Looking to the physico- chemical and organoleptic sensor y evaluation main themes comes out that higher level physico- chemical qualities of fresh fruits of di fferent varieties reflec ts on hi gher quality of ketchup produc t. Hence, tomato varieties GT-2 and Junagadh Ruby found best for ketchup product processing which can be adopted on large scale cultivation by farmers for fresh markets as well as tomato ketchup processing units of Gujarat. |
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Date |
2016-03-10T10:26:50Z
2016-03-10T10:26:50Z 2009-03 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/65034
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Language |
en
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Format |
application/pdf
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Publisher |
Navsari Agricultural University, Navsari
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