Evaluation of the Effect of variety and storage on physical

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 1, Issue 1, April 2005   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1i1.210

Authors

Mohammad Reza Edalatian Dovom^* ; Manuchehr Hamedi¹; Seyed Ali Mortazavi¹; Mostafa Mazaheri Tehrani²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

Abstract

Tomato is one of the most important crops with a yeild of 98. 8 million tons in more than 128,000 hectare of area under cultivation and 3.7 million tons production in Iran. With regard to technological advancement ( improvement, development ) and increasing demand of tomato and their products in Iran and all over the world, it is necessary to know about affecting factors on production, process and storage of this product more precisely. In recent years, many researches have been performed to study physico – chemical and sensory characteristics of tomato in order to forecast necessary parameters in cultivating and selecting of the tomato variety corresponding to their own application ( fresh eating, processing and both of them ). In this research, the effect of variety and storage on physical properties of tomato paste produced from four tomato varieties (Cal .J.n.3 , Early Urbana Y , Early Urbana111 and Peto early C.H) has been determined in one year storage under ambient temperature (average temperature 25 ºC ). The analysis of data on physical properties including :%PWR,RF Index, consistency and color showed that ,Early UrbanaY had the highest consistency , PWR and total scoring for all of the properties Early Urbana Y totally was the best. Cal.j.n.3 variety in the most physical properties had the least changes during storage and from this point of view it was the most stable variety during storage of tomato paste.

Key words:Tomato paste,variety,storage time,physical properties