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|Title:||Comparison of quality characteristics of fresh and processing tomato|
|Authors:||Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.|
|Keywords:||Food science & technology|
|Citation:||Akbudak, B. (2012). "Comparison of quality characteristics of fresh and processing tomato". Journal of Food Agriculture & Environment, 10(2), Part 1, 133-136.|
|Abstract:||In this research, seven tomato (Lycopersicon esculentum Mill.) varieties were used to study the quality characteristics or different tomato products. 'CXD510' (fresh and canned) and 'CXD276' (paste) were found to be superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'Bos3155', 'CXD510' and 'CX8401' whereas 'Bos3155' was round to be superior with respect to total soluble solids in all samples. Inter variety variation in physicochemical parameters at ripe stage revealed that among red varieties, 'CXD510' (fresh and canned) and 'Bos3155' (paste) were best. In the light color varieties, 'CXD276' and 'CX8401' were promising.|
|Appears in Collections:||Scopus|
Web of Science
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