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In‐Can shelf life of tomato paste as affected by tomato variety and maturity
Author(s) -
VAN DER MERWE H. B.,
KNOCK G. G.
Publication year - 1968
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1968.tb01462.x
Subject(s) - maturity (psychological) , shelf life , corrosion , horticulture , materials science , biology , food science , metallurgy , psychology , developmental psychology
Summary. An increase in de‐tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years. Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity. Of the changes in composition associated with these factors, total water‐insoluble solids appear to be particularly associated with variations in corrosion rate.