RT - Journal Article T1 - Effect of Variety and Storage Time on Chemical Properties of Tomato Paste from Four Varieties JF - JCPP YR - 2006 JO - JCPP VO - 9 IS - 4 UR - http://jcpp.iut.ac.ir/article-1-514-en.html SP - 211 EP - 221 K1 - Storage time K1 - Tomato variety K1 - Chemical properties of tomato. AB - 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. LA eng UL http://jcpp.iut.ac.ir/article-1-514-en.html M3 ER -