2022-01-212022-01-212012-04Akbudak, B. (2012). "Comparison of quality characteristics of fresh and processing tomato". Journal of Food Agriculture & Environment, 10(2), Part 1, 133-136.1459-02551459-0263http://hdl.handle.net/11452/24220In 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.eninfo:eu-repo/semantics/closedAccessFood science & technologyCompositional contentLycopersicon esculentumQualityTomato productsAntioxidantEsculentumArticle0003043359000222-s2.0-84862222352133136102, Part 1Food science & technologyLycopene; Tomato Juice; CarotenoidsAscorbic acidBeta caroteneLycopeneAntioxidant activityArticleComparative studyControlled studyFood processingFood qualityNonhumanPhysical chemistryTomato