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Analysis of tomato fruit: Effect of frozen storage on compositional values—an inter‐laboratory study
Author(s) -
Buret Michel,
Gormley Ronan,
Roucoux Pierre
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340714
Subject(s) - titratable acid , ascorbic acid , chemistry , food science , sucrose , potassium , vitamin c , fructose , dry matter , horticulture , botany , biology , organic chemistry
Tomato culturing trials often result in too many samples to analyse while fresh. The most common technique is to seal them in containers and preserve them by deepfreezing for subsequent analysis. An inter‐laboratory study has been made of the effect of freezing for various lengths of time on a number of compositional factors. Tests for soluble solids, dry matter content, electrical conductivity, titratable acidity, potassium, pH, glucose, fructose, sucrose, total N and Vitamin C in frozen tomatoes indicated that the levels of most of these constituents remained relatively constant during frozen storage and were similar to values found in the fruit prior to freezing. When the tomatoes were frozen as a purée it was essential to thaw them in the stabilising/ extracting solution used in the Vitamin C analytical procedure, otherwise there was a large loss in ascorbic acid.