| Popis: |
The anatomy and solids composition of fresh tomato outer pericarp were studied in relation to consistency of the finished product prepared as puree. Twelve cultivars that produced a wide range in puree consistency were used in the study and the results correlated. Fresh fruit properties that correlated with thicker (desirable) consistency were: a gradual, rather than abrupt, gradient in cell size; the presence of small cells interspersed in the mesocarp; thickened mesocarp cell walls as revealed by their intermittent-staining with toluidine blue; high water-insoluble solids content; and less starch in the cells of young fruit along with its early disappearance during fruit development. All of these properties, except the one involving starch, pointed to the significance of the cell walls in determining product consistency. The results are discussed in relation to the literature on cell wall composition, changes on processing, and commercial implications. |
