Volume 9, Issue 4 (winter 2006)                   JCPP 2006, 9(4): 211-221 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

M. R.Edalatian, S. A. Mortazavi, M. Hamedi, M. Mazaheri. Effect of Variety and Storage Time on Chemical Properties of Tomato Paste from Four Varieties. JCPP. 2006; 9 (4) :211-221
URL: http://jcpp.iut.ac.ir/article-1-514-en.html
Abstract:   (26317 Views)
Production and consumption of whole tomato and/or its products(tomato paste, tomato juice, ketchup, etc) is incearsed all over the world. Annual production of tomato in Iran is about 3.4 million tons (MT), part of that is processed in the tomato paste factorise, which are mostly located in khorasan province. Since tomato variety has a determinant effect on the physico-chemical and organo leptical properties/quality of tomato and its products, an investigation was performed to evaluate the impact of variety and storage time of four tomato varieties, Cal.j.n.3, Early Urbana Y, Early Urbana 111and Peto early C.H which were selected according to a national project and were monitored according to their brix, pH, Acidity, Sugar and Salt contents, total and non soluble solids. Results indicated that Early Urbana 111 and Peto early C.H contained the highest amounts of soluble solids along with the highest pH. Also it was evidenced that these varieties were the most stable varieties as the least compositional changes was seen in them.
Full-Text [PDF 275 kb]   (1171 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.