EVALUATION OF SOME COMMERCIAL VARIETIES AND PROMISING HYBRIDS OF TOMATO GROWN IN HIMACHAL-PRADESH FOR PROCESSING INTO JUICE

Six of each variety and promising F-1 hybrids of tomato grown in Himac hal Pradesh were evaluated to prepare tomato juice. Physico-chemical a nalyses of the juice showed that yield, apparent viscosity and pulp to serum ratio were recorded higher in Punjab Chhuhara, but it was lower in TSS and sugar content. Juice of MTH-15, MTH-6 and Roma had brighte r red colour as compared to others. The TSS and sugars of the juice we re found higher in MTH-6, Solan Gola and Yashwant as compared to other s. The juice of all varieties/hybrids were in acidic range with relati vely higher values in ARTH-4, Yashwant and Pusa Ruby. In most of the F -1 hybrids like Vaishali, MTH-6 and MTH-15, ascorbic acid of the juice was found higher as compared to the varieties. No significant differe nces were found among the varieties/hybrids with respect to non-enzyma tic browning and lycopene contents. On the other hand, sensory evaluat ion studies showed that Solan Gola was most preferred variety with res pect to most sensory attributes followed by Yashwant, Rupali and MTH-6 for juice making.