Analysis of Tomato Fruit: Effect of Frozen Storage on Compositional Values- an Inter-laboratory Study

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Title: Analysis of Tomato Fruit: Effect of Frozen Storage on Compositional Values- an Inter-laboratory Study
Authors: Buret, Michel
Gormley, T. R. (Thomas Ronan)
Roucoux, Pierre
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Date: 1983
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.
Type of material: Journal Article
Publisher: Wiley
Journal: Journal of the Science of Food and Agriculture
Volume: 34
Start page: 755
End page: 760
Keywords: Culturing trialsDeep-freezingVitamin C
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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