ISHS Acta Horticulturae 220: I International Symposium on Vegetables for Processing
EVALUATION OF SOME NEW TOMATO CULTIVARS II. SUITABILITY FOR JUICE PRODUCTION |
| Authors: | F.A. El-Wakeil, A.M. Khalaf Allah |
| Abstract:
Three varieties of tomato, i.e., UC-82, PETO-86 and E-6203 and a local commercial variety grown in El-Noubariah farm at the summer crop were extracted and processed as canned juice. Chemical and physical characteristics were followed immediately after processing to evaluate the suitability of each variety for juice processing. Tomato juice processing caused a slight increase in total and soluble solids while pH values were slightly decreased. The gross viscosity of canned Juice was highly related to both total solids and WIS/TS ratio in all varieties. There was no distinct relationship between juice viscosity and its pectic substances content. | |
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