Ecology, Environment and Conservation Paper

Vol 21, Issue 1, 2015; Page No.(569-570)

STUDY OF QUALITY CHARACTERISTICS OF SOME VARIETIES OF TOMATO (LYCOPERSICON ESCULENTUM MILL) IN RELATION TO PROCESSING

S.K. Desai, A.G. Naik, A.P. Italiya, V.S. Mehta and H.B. Vaidya

Abstract

The quality of fresh fruit from different tomato varieties were compared and the data of pooled result revealed that significantly highest pH, TSS (0Brix), reducing sugar (%), total sugar (%) and lowest acidity (%) were observed in GT-2 variety, while, the ascorbic acid content was significantly highest in Junagadh Ruby which was at par with GT – 2. In case of fruit weight (g), variety DVRT-2 was significantly highest over rest of the varieties.

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