ISHS Acta Horticulturae 487: VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato
DRY WEIGHT AND BRIX DEGREE CORRELATION IN DIFFERENT VARIETIES OF TOMATOES INTENDED FOR INDUSTRIAL PROCESSING |
| Authors: | J.I. Jauregui, M. Lumbreras, M.J. Chavarri, J.I. Macua |
| Keywords: | Tomato, Brix Degrees, dry weight, soluble solids, total solids |
| Abstract:
The quantification of total solids in tomato as dry weight is a very laborious technique for routine analysis in factories. However this parameter is closely related to the quantity of total soluble solids, measure as the refraction index expressed as Brix. Both parameters have been analyzed in 22 manually harvested varieties of tomato and 30 mechanically ones. The level of total (dry weight) and soluble (Brix degrees) solids is higher for the latter. Both parameters show a highly significant correlation affected by the variety type. Manually harvested varieties show a slightly higher rate of total/soluble solids. A high correlation is also shown in 343 processed samples (canned crushed tomato) manufactured by factories based in the Valle del Ebro. Dry weight (and Brix degrees) of these samples is slightly but significantly greater than in fresh samples. | |
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