Premium
Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars
Author(s) -
SCHLIMME D. V.,
COREY K. A.,
FREY B.C.
Publication year - 1984
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.1365-2621.1984.tb12811.x
Subject(s) - cultivar , horticulture , yield (engineering) , steam pressure , chemistry , food science , biology , materials science , waste management , boiler (water heating) , metallurgy , engineering
Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam‐peeled fruit was 4.1% greater than lye‐peeled fruit; no cvs differences were detected. Quantity of blossom‐end peel was not affected by peel treatment, but differences among cvs were shown. Steam‐peeled tomatoes averaged 6.2 cm 2 and lye‐peeled < 1 cm 2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam‐peeled than for lye‐peeled fruit, canned product quality was better for lye‐peeled fruit.