Ecology, Environment and Conservation Paper

Vol 21, Issue 1, 2015; Page No.(567-568)

SCREENING OF TOMATO VARIETIES FOR KETCHUP

S. K. Desai, A.G. Naik, A. P. Italiya, G.B. Desai and Chirag Desai

Abstract

Fruits of ten tomato varieties viz., GT-1, GT-2, CO-3, HR-24, Pb. Chhuhara, Arka Vikash, DVRT-2, KS-227, KS-229 and Junagadh ruby were evaluated for their ketchup processing. The result of comparative changes during storage period of 0, 3 and 6 month showed the decreasing trend in pH and ascorbic acid content, however, reducing and total sugar were showed increasing trend in all the varieties. The tomato ketchup processed from GT-2 found significantly highest in value of pH, ascorbic acid, reducing sugar and total sugar over rest of the varieties.

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