PHYSICOCHEMICAL CHARACTERISTICS AND PROCESSING QUALITY OF NEWLY INTRODUCED 7 TOMATO CULTIVARS INTO JORDAN IN COMPARISON WITH LOCAL VARIETY

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.