Characteristics of juice, puree and whole tomatoes processed from nor hybrid fruits
1979
Buescher, R.W. | Hardy, C. | Tigchelaar, E.C.
Chemical and physical properties of processed tomato products from Heinz(H) 1439 and nor hybrid were examined. Levels of total solids and viscosity were enhanced, while pH was reduced in juice and puree made from nor hybrid fruits. Increased levels of pectic substances contributed to the elevated total solids content and viscosity of juice and puree. Levels of citric acid were similar in juice from both genotypes. Utilization of nor hybrid fruits for processed tomato products appears to provide certain improvements in quality, especially total solids and viscosity, without detrimentally influencing other attributes.
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