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CONSEQUENCES OF DAMAGE ON THE UTILIZATION CHARACTERISTICS, YIELD, AND QUALITY OF PROCESSED TOMATOES
Author(s) -
LEONARD SHERMAN J.,
MARSH G. L.,
BUHLERT J. E.,
TOMBROPOULOS D.,
HEIL J. R.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00315.x
Subject(s) - ripeness , locule , yield (engineering) , weight loss , horticulture , food science , ripening , chemistry , materials science , biology , botany , composite material , pollen , stamen , obesity , endocrinology
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.