Ronanki Srivalli, B. Kumari, K. Maheswari, B. Prabhakar, W. Suneetha
{"title":"Physicochemical Properties of Three Different Tomato Cultivars of Telangana, India and Their Suitability in Food Processing","authors":"Ronanki Srivalli, B. Kumari, K. Maheswari, B. Prabhakar, W. Suneetha","doi":"10.21013/JAS.V4.N3.P12","DOIUrl":null,"url":null,"abstract":"Tomato (Solanum lycopersicum) fruits of three commercial tomato cultivars Pusa Ruby, Lakshmi and US440, were harvested at red riped stage and physicochemical parameters like colour, TSS, p H , weight of fruit and lycopene content were assessed. Among the three Pusa Ruby cultivar was selected for further processing due to its desirable traits like high lycopene content (5.49 mg/100 g) high TSS (6.93° Brix), pH less than 4.5 and uniform red colour. Tomato powder was processed and physicochemical analysis showed that lycopene content of tomato powder was 4.19 mg/100 g, rehydration ratio was 1.09% and dehydration ratio was 22.49%.","PeriodicalId":14487,"journal":{"name":"IRA-International Journal of Applied Sciences","volume":"4 1","pages":"482-489"},"PeriodicalIF":0.0000,"publicationDate":"2016-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"IRA-International Journal of Applied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21013/JAS.V4.N3.P12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4
Abstract
Tomato (Solanum lycopersicum) fruits of three commercial tomato cultivars Pusa Ruby, Lakshmi and US440, were harvested at red riped stage and physicochemical parameters like colour, TSS, p H , weight of fruit and lycopene content were assessed. Among the three Pusa Ruby cultivar was selected for further processing due to its desirable traits like high lycopene content (5.49 mg/100 g) high TSS (6.93° Brix), pH less than 4.5 and uniform red colour. Tomato powder was processed and physicochemical analysis showed that lycopene content of tomato powder was 4.19 mg/100 g, rehydration ratio was 1.09% and dehydration ratio was 22.49%.
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