EVALUATION OF SOME COMMERCIAL VARIETIES AND PROMISING F1 HYBRIDS OF TOMATO FOR PROCESSING INTO PUREE

The commercial varieties and new promising F-1 hybrids of tomato (six each) grown in Himachal Pradesh were evaluated for the processing into puree. Physico-chemical analysis of the product prepared from these v arieties/hybrids show that the puree from MTH-6 recorded highest recov ery, reducing and total sugars, ascorbic acid and lowest non-enzymatic browning while red Tintometer Colour Units were recorded comparativel y higher next to MTH-15, and lycopene content was also observed higher next to MTH-15, Punjab Chhuhara and Roma in the same hybrid. Sensory evaluation studies show that MTH-6 was found to be most suitable for p uree making and Rupali was comparable to MTH-6, while Vaishali, Roma a nd Rajani were reasonably good for puree making.