CONSEQUENCES OF DAMAGE ON THE UTILIZATION CHARACTERISTICS, YIELD, AND QUALITY OF PROCESSED TOMATOES

Autor:	G. L. Marsh, J. R. Heil, J. E. Buhlert, D. Tombropoulos, Sherman Leonard
Rok vydání:	1977
Předmět:	Horticulture General Chemical Engineering Yield (wine) Environmental science General Chemistry Microbiological quality Serum viscosity Ripeness Food Science
Zdroj:	Journal of Food Processing and Preservation. 1:79-90
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.1977.tb00315.x
Popis:	Tomatoes of VF145-7879 variety were commercially machineharvested at three levels of ripeness. The effects of commercial handling in 1/2-ton-bin units were measured in terms of damage and loss by weight. Tomato lots differing in damage and weight loss were made into concentrates which were remanufactured into standardized catsup. As the amount of tomatoes with visible locules and major damage increased, weight losses were higher, recovery of tomatoes suitable for peeling was lower, and less catsup was produced per ton of harvested tomatoes. Peeling losses increased from 15.1% on undamaged tomatoes to 50.7% on tomatoes with exposed seed locules. Damage influenced the final pH and acidity of the canned peeled tomatoes, and significantly related to changes in the solids, serum viscosity, microbiological quality, and yield of standardized catsup produced from the respective loads of tomatoes.
Databáze:	OpenAIRE
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