Changes in Biochemical Constituents of Tomato Juice During Storage

Fikreyohannes Gedamu Mihretu Fikreyohannes Gedamu Mihretu


A study was carried out to evaluate biochemical changes in processed tomato juice stored for 12 and 6 months at ambient conditions. Tomato juice was processed from eight genotypes, juice stored and periodical analysis was carried out. Significant differences were observed among the genotypes/progenies in respect to product keeping qualities. In F5 generation, the mean biochemical constituents in processed juice at the time of preparation and after 12 months of storage were, total soluble solids 5.84 and 4.8oBrix; titratable acidity 0.83 and 0.32 per cent; pH, 3.97 and 4.00; ascorbic acid, 25.74 and 4.11 mg/100 g; fruit total sugars, 3.5 and 3.1 per cent; lycopene, 3.36 and 1.31 mg/100 g; β-carotene, 2.44 and 1.2 mg/100 g, respectively. While in F6 generation, 6.52 and 5.6oBrix, total soluble solids; 0.75 and 0.49 per cent, titratable acidity; 3.99 and 4.05, pH; 23.85 and­11.63 mg/100 g, ascorbic acid; 3.71 and 3.46 per cent total sugars; 3.21 and 2.27 mg/100 g, lycopene; 2.10 and 1.74 mg/100 g β-carotene at the time of preparation and after 6 months storage, respectively. Among the genotypes treatment 8 (progeny of cross M-3-1 x H-24) and 25, 26 and 32 (three of them from progenies of cross 87-2 x 18-1-1) showed better retention of biochemical constituents. During storage at ambient temperature significant changes were not observed in processed products in respect to sugars and total soluble solids while significant changes were observed in ascorbic acid, lycopene and β-carotene content.

Keywords:  ambient condition, generation, keeping qualities, processing, progenies

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