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Evaluation of Physico-Chemical Characters and Processing Quality of some Tomato Hybrids


Affiliations
1 Department of Post Harvest Technologyof Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi ViswaVidyalaya, Mohanpur, NADIA (W.B.), India
     

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Nine new hybrids of tomato namely NBH-Shakti-2005, NBH-666, NBH-Deshi number-1, NBH-Tripti-2010, NBH-3355, NBH-333, SNTH-1, SNTH-2 and SNTH-3 were evaluated for various physicochemical characteristics and its suitability for processing into puree. The changes in quality characteristics of puree were studied in storage in ambient condition (Max. temp. 22.1°C to 38.9°C; Min. temp. 14.3°C to 26.7°C and R.H. 31 to 93 %). Average length, diameter and weight ranged from 4.29 to 7.07cm, 4.89 to 5.56 cm and 71.15 to 104.36g, respectively. Higher fruit weight of NBH-666 (104.36g) and NBH-3355 (101.66g) is accompanied by large fruit size (5.05cm length, 5.56cm diameter and 7.07cm length, 4.89cm diameter, respectively) compared to other varieties. Among the 9 hybrid varieties studies the variety SNTH-3 and NBH-Shakti-2005 were significantly less in weight and size. Locule number varied from 2.16 (in NBH-333) to 4.41 (in SNTH-1). In general, firmness of the hybrid varieties NBH-Tripti-2010, NBH-3355, NBH-333 and NBH-666 were high (>1kg/cm2) while that of NBH-Shakti-2005 and SNTH-3 were low compared to other varieties. Juice yield was high in SNTH- 3, SNTH-2, SNTH-1, NBH-3355, NBH-Tripti-2010 and NBH-Deshi number-1 (above 80%). TSS content was high in NBH-Deshi number-1, SNTH-3 and SNTH-2 (>4 °Brix). Acidity and pH ranged from 0.26 (in NBH-333) to 0.53 (in SNTH-2) and 4.07 (in SNTH-2) to 4.43 (in NBH-333). Among the hybrids lycopene content was high in NBH-666 (2.56mg/100g), NBH-3355 (2.38mg/100g) and NBH-Shakti- 2005 (2.02mg/100g) while lycopene content of NBH-Deshi number-1 was least (0.95mg/100g). After preparation of puree, quality analysis and sensory evaluation revealed that NBH-666 and SNTH-1 were superior for processing, since these varieties possess higher chemical composition and scored high value for colour, flavour, consistency and overall acceptability score. Next preference can go to NBH-333 and SNTH-2. In storage however, the quality of puree deteriorated and after four months only the variety NBH-666 and NBH-333 retained the maximum colour, consistency, flavour and overall acceptability (total) as revealed from sensory score.

Keywords

Physico-Chemical Characters, Processing Quality of Tomato.
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  • Evaluation of Physico-Chemical Characters and Processing Quality of some Tomato Hybrids

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Authors

Jahangir Kabir
Department of Post Harvest Technologyof Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi ViswaVidyalaya, Mohanpur, NADIA (W.B.), India
N. Samir Dharmarajii
Department of Post Harvest Technologyof Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi ViswaVidyalaya, Mohanpur, NADIA (W.B.), India

Abstract


Nine new hybrids of tomato namely NBH-Shakti-2005, NBH-666, NBH-Deshi number-1, NBH-Tripti-2010, NBH-3355, NBH-333, SNTH-1, SNTH-2 and SNTH-3 were evaluated for various physicochemical characteristics and its suitability for processing into puree. The changes in quality characteristics of puree were studied in storage in ambient condition (Max. temp. 22.1°C to 38.9°C; Min. temp. 14.3°C to 26.7°C and R.H. 31 to 93 %). Average length, diameter and weight ranged from 4.29 to 7.07cm, 4.89 to 5.56 cm and 71.15 to 104.36g, respectively. Higher fruit weight of NBH-666 (104.36g) and NBH-3355 (101.66g) is accompanied by large fruit size (5.05cm length, 5.56cm diameter and 7.07cm length, 4.89cm diameter, respectively) compared to other varieties. Among the 9 hybrid varieties studies the variety SNTH-3 and NBH-Shakti-2005 were significantly less in weight and size. Locule number varied from 2.16 (in NBH-333) to 4.41 (in SNTH-1). In general, firmness of the hybrid varieties NBH-Tripti-2010, NBH-3355, NBH-333 and NBH-666 were high (>1kg/cm2) while that of NBH-Shakti-2005 and SNTH-3 were low compared to other varieties. Juice yield was high in SNTH- 3, SNTH-2, SNTH-1, NBH-3355, NBH-Tripti-2010 and NBH-Deshi number-1 (above 80%). TSS content was high in NBH-Deshi number-1, SNTH-3 and SNTH-2 (>4 °Brix). Acidity and pH ranged from 0.26 (in NBH-333) to 0.53 (in SNTH-2) and 4.07 (in SNTH-2) to 4.43 (in NBH-333). Among the hybrids lycopene content was high in NBH-666 (2.56mg/100g), NBH-3355 (2.38mg/100g) and NBH-Shakti- 2005 (2.02mg/100g) while lycopene content of NBH-Deshi number-1 was least (0.95mg/100g). After preparation of puree, quality analysis and sensory evaluation revealed that NBH-666 and SNTH-1 were superior for processing, since these varieties possess higher chemical composition and scored high value for colour, flavour, consistency and overall acceptability score. Next preference can go to NBH-333 and SNTH-2. In storage however, the quality of puree deteriorated and after four months only the variety NBH-666 and NBH-333 retained the maximum colour, consistency, flavour and overall acceptability (total) as revealed from sensory score.

Keywords


Physico-Chemical Characters, Processing Quality of Tomato.