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Analysis of Tomato Fruit: Effect of Frozen Storage on Compositional Values- an Inter-laboratory Study
Date Issued
1983
Date Available
2015-09-07T10:00:40Z
Abstract
Tomato culturing trials often result in too many samples to analyse while fresh. The most common technique is to seal them in containers and preserve them by deepfreezing for subsequent analysis. An inter-laboratory study has been made of the effect of freezing for various lengths of time on a number of compositional factors. Tests for soluble solids, dry matter content, electrical conductivity, titratable acidity, potassium, pH, glucose, fructose, sucrose, total N and Vitamin C in frozen tomatoes indicated that the levels of most of these constituents remained relatively constant during frozen storage and were similar to values found in the fruit prior to freezing. When the tomatoes were frozen as a purée it was essential to thaw them in the stabilising/ extracting solution used in the Vitamin C analytical procedure, otherwise there was a large loss in ascorbic acid.
Other Sponsorship
EEC
Type of Material
Journal Article
Publisher
Wiley
Journal
Journal of the Science of Food and Agriculture
Volume
34
Start Page
755
End Page
760
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
File(s)
Owning collection
Views
1480
Acquisition Date
Apr 17, 2024
Apr 17, 2024
Downloads
681
Acquisition Date
Apr 17, 2024
Apr 17, 2024