Composition, Colour and Firmness of Comercially-Grown Tomato Fruit, 1981-83

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Title: Composition, Colour and Firmness of Comercially-Grown Tomato Fruit, 1981-83
Authors: Gormley, T. R. (Thomas Ronan)
Egan, Sean
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Date: 1984
Online since: 2015-09-09T09:36:58Z
Abstract: Tomatoes from 180 boxes (5.5 kg each) obtained from the Dublin market in each of the years 1981-83 were tested for soluble solids (SS) content, titratable acidity (TA), electrical conductivity (EC) value, colour and firmness. Mean values for 1981-83 were SS: 4.3, 4.4, 4.5%; TA: 7.7, 8.4, 8.1 meq; EC: 661, 653, 651 μS; Hunter a/b: 0.94, 0.95, 0.95; firmness: 2084, 2438, 2525 g respectively. Corresponding values for percentage coefficient of variation (CV) were SS: 8, 8, 8; TA: 12, 12, 11; EC: 9, 11, 10; colour: 34, 29, 29; firmness: 20, 17, 20. The values for titratable acidity and electrical conductivity declined during the season while mid-season fruit was reddest and the least firm. Inter-box variation was greatest for fruit colour and firmness. Within-box variation for fruit firmness was greatest in 1981 with 46% of the boxes (samples) having CV values above 20% compared with 13 and 16% of the boxes in 1982 and 1983.
Type of material: Journal Article
Publisher: An Foras Talúntais
Journal: Irish Journal of Food Science and Technology
Volume: 8
Issue: 2
Start page: 89
End page: 98
Keywords: Seasonal variationIrish tomatoes
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Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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