EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELD

By E. García, D. Barrett. 2006

131 citations recorded by the source corpus.

Peelability is an important quality parameter in the selection of tomato cultivars (cvs.) for whole peeled and dice processing. Six processing tomato cvs. were evaluated in two consecutive years to examine the effects of cv., maturity and physical attributes on peelability and yield. Physical attributes of the raw tomatoes (size, weight, pericarp wall thickness, color) and processed paste quality (pH, titratable acidity, soluble solids, Bostwick consistency, serum viscosity, color) were determined. Large variations in physical attributes and paste quality were observed in selected tomato cvs. and maturities. In general, most of the attributes indicative of paste quality were more desirable at the less mature (e.g., pink) stage and declined with maturity. Statistical analysis suggests that there were significant differences in percentage of peeled tomatoes, peel index, and yields of whole peeled and diced tomatoes between two consecutive growing years.

Subfields: Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/5547d69a85d869647268528e67f8f80a8c59fa9b

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Citations in the corpus

Quantitative response of greenhouse tomato yield and quality to water deficit at different growth stages (2013, background): “In general, color is considered as one of the most important ttributes determining the tomato quality and is mostly associated ith lycopene content in tomato fruit (Garcia and Barret, 2006; rias et al., 2000).”