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EFFECT OF HARVEST MATURITY ON FREE AMINO ACIDS, PECTINS, ASCORBIC ACID, TOTAL NITROGEN AND MINERALS IN TOMATO PASTES
Author(s) -
LIU YUAN K.,
LUH BOR S.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03803.x
Subject(s) - chemistry , ascorbic acid , pectin , food science , potassium , magnesium , sodium , nitrogen , horticulture , botany , biology , organic chemistry
Tomato pastes of 26.5% total solids were made from VF‐1457879, 68B‐Mars and VF‐10 tomatoes at pink (M 1 ), medium red (M 2 ) and full red (M 2 ) maturities. There were 27 ninhydrin‐positive compounds found in tomato pastes. The pastes made from riper tomatoes contained more free amino acids, water soluble pectins and total nitrogen, but less ascorbic acid and protopectin. Total pectin content was found to be positively correlated with the consistency of the pastes. Calcium, magnesium, potassium and sodium in pastes were found to have no significant correlation with changes in harvest maturity of the tomato fruits.