Articles
EVALUATION OF SOME TECHNOLOGICAL AND QUALITY CHARACTERISTICS OF TWENTY PROCESSING TOMATO CULTIVARS IN TUNISIA
Article number
758_38
Pages
305 – 309
Language
English
Abstract
The quality of the processing tomato final products expressed by flavour, colour, and taste, is directly correlated with fresh tomato fruit characteristics.
This is also true for the components like lycopene and anthocyanines.
Twenty hybrids and varieties of processing tomatoes, recently introduced in Tunisia, grown in experimental trial during the 2004/2005 season in the north east of the country were evaluated for several qualitative and technological characteristics: Brix, pH, total acidity, sugars, lycopene and anthocyanines.
The results show, for some characteristics, significant differences between the investigated varieties, these results may help manufacturers to select appropriate varieties for the desired processed products.
The best 5 cultivars found are: TKE 58, Perfectpeel, TS 15, Hypeel 303, and EX02530438.
This is also true for the components like lycopene and anthocyanines.
Twenty hybrids and varieties of processing tomatoes, recently introduced in Tunisia, grown in experimental trial during the 2004/2005 season in the north east of the country were evaluated for several qualitative and technological characteristics: Brix, pH, total acidity, sugars, lycopene and anthocyanines.
The results show, for some characteristics, significant differences between the investigated varieties, these results may help manufacturers to select appropriate varieties for the desired processed products.
The best 5 cultivars found are: TKE 58, Perfectpeel, TS 15, Hypeel 303, and EX02530438.
Authors
A. Maarkash, S. Mejri, H. Riahi
Keywords
tomato, Brix degrees, lycopene, total acidity, anthocyanines, sugars, colour, quality
Online Articles (45)