Evaluation of Tomato (Lycopersicon esculentum L.) Varieties Extends Shelf Life of Dehydrated Powder Dhawale K N*, Naik A G, Mhetre D A, Male S R, Wankhede G P Department of Horticulture, N. M. College of Agriculture, Navsari Agricultural University, Navsari -396 450, Gujarat, India. *E-mail: kapildhawale15@yahoo.co.in
Online published on 8 May, 2013. Abstract Investigation was conducted at N. M. College of Agriculture, Navsari Agricultural University. Keeping the varieties of V1 (GT-2), V2 (PB Chhuhara), V3 (DVRT-2), V4 KS-229 and V5 (Junagadh Ruby). The ascorbic acid was significantly maximum in powder of PB Chhuhara and equivalent with variety GT-2 and DVRT-2 and it was decreasing in trend, during storage. The TSS, TS and RS were found significantly maximum in powder of tomato KS-229 varieties. Except TSS and pH was found increasing trend during storage. Looking to the organoleptic acceptability of dehydrated powder, DVRT-2 variety found best in respect of colour, taste and overall quality which was equivalent with PB Chhuhara, GT-2 and Junagadh Ruby than rest of the varieties. However, organoleptic characters were found in decreasing trends during storage. Considering organoleptic acceptability of farmers and processor should be adopted in tomato varieties DVRT-2, GT-2, and Junagadh Ruby which gave excellent quality of dehydrated powder as well as long shelf life. Top Keywords Tomato, Ascorbic Acid, Colour, Texture, Flavour, Taste, Powder. Top |