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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
 
Creator DESAI, SHAUNAKKUMAR K.
 
Contributor NAIK, A.G.
 
Subject vegetables, storage, flavourings, acidity, sugar, fruits, vitamins, reducing sugars, productivity, biological phenomena
 
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.
 
Date 2016-03-10T10:26:50Z
2016-03-10T10:26:50Z
2009-03
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65034
 
Language en
 
Format application/pdf
 
Publisher Navsari Agricultural University, Navsari