Comparison of quality characteristics of fresh and processing tomato

Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/24220

Title:	Comparison of quality characteristics of fresh and processing tomato
Authors:	Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü. Akbudak, Bülent 56253171700
Keywords:	Food science & technology Compositional content Lycopersicon esculentum Quality Tomato products Antioxidant Esculentum
Issue Date:	Apr-2012
Publisher:	WFL Publisher
Citation:	Akbudak, B. (2012). "Comparison of quality characteristics of fresh and processing tomato". Journal of Food Agriculture & Environment, 10(2), Part 1, 133-136.
Abstract:	In this research, seven tomato (Lycopersicon esculentum Mill.) varieties were used to study the quality characteristics or different tomato products. 'CXD510' (fresh and canned) and 'CXD276' (paste) were found to be superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'Bos3155', 'CXD510' and 'CX8401' whereas 'Bos3155' was round to be superior with respect to total soluble solids in all samples. Inter variety variation in physicochemical parameters at ripe stage revealed that among red varieties, 'CXD510' (fresh and canned) and 'Bos3155' (paste) were best. In the light color varieties, 'CXD276' and 'CX8401' were promising.
URI:	http://hdl.handle.net/11452/24220
ISSN:	1459-0255 1459-0263
Appears in Collections:	Scopus Web of Science

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