THERMAL-PROCESSING OF TOMATO JUICE FROM NEW HYBRIDS

Five new high yielder tomato hybrids namely NH-15, NH-25, NH-2476, NH- 3025 and NH-3027, and one new non-hybrid were tested for processing in to juice. Physico-chemical changes occurring as a consequence of therm al processing were also recorded. Reducing sugars improved slightly. A cidity changed marginally with pH remaining constant. Ascorbic acid wa s the maximum sufferer with 9.92 per cent loss. Pectin, tannin and ash did not change. High amount of lycopene (4.56 mg/100 g) remained unal tered showing thermal stability of tomato carotenoids. 1-7-1.1 cultiva r measured highest value of 30 for Tintometric red colour. Physico-che mical analysis of fresh and processed juices followed by sensory evalu ation of packed product established the superiority of new promising c ultivars for converting into juice over the standard processing variet y of Punjab chhuhara.