Abstract
ABSTRACTA process utilizing the synergistic effects of minimal thermal processing in glass containers, acidification, calcium firming, and refrigerated storage to produce a superior quality canned sliced tomato has been developed. After 6 months of refrigerated storage these canned slices were judged to be equal in quality to peeled and sliced fresh winter‐grown tomatoes when used in sandwiches and salads. Microbiological tests proved the efficacy of the process for all storage temperatures, and separately showed the additive preservative effect of each of the process variables.
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