Ki. Ereifej et al., PHYSICOCHEMICAL CHARACTERISTICS AND PROCESSING QUALITY OF NEWLY INTRODUCED 7 TOMATO CULTIVARS INTO JORDAN IN COMPARISON WITH LOCAL VARIETY, Journal of Food Science and Technology, 34(2), 1997, pp. 171-174
The physico-chemical characteristics and suitability for processing in
to puree of tomato fruits from 7 cultivars ('Riogrande', 'Piccaduli',
'Turkish round', 'Lima', 'Savio', 'Marreha' and '378-87'), newly intro
duced into commercial cultivation in Jordan were compared with the loc
al variety ('Rohaba'). Results showed that 'Rohaba' variety had better
fruit weight with lowest yield, followed by 'Turkish round', which ha
d intermediate yield. The maximum yield was shown by 'Lima' cultivar,
but its fruit was small. The juice yield was maximum in 'Riogrande', w
hile others were comparable. The total soluble solids were higher in '
Savio' than other cultivars. The acidity was maximum in Turkish round'
followed by 'Rohaba' variety. The puree prepared from 'Turkish round'
cultivar performed better than 'Rohaba' or the other cultivars in sen
sory evaluation due to higher consistency and colour. 'Piccaduli' was
the next best variety.