Abstract
Tomato puree was prepared from tomato fruit of Roma cultivar with different concentration of chemical preservatives, packaged in plastic jars and stored at room temperature (32 ± 2 oC). The stored puree samples were analyzed with 15days intervals for physicochemical composition, sensory attributes and colour breakup. The aim of the research work was to investigate the effect of potassium meta bisulphite and sodium benzoate on tomato puree with addition of citric acid. The colour of TTP3 was very good showed at last analysis by Tintometer (Red: 22.9, Yellow: 7.1, Blue: 1.7). Statistical results revealed that TTP3 (sample treated with 0.05% Potassium meta bisulphite + 0.05% Sodium benzoate) was found best both physicochemically and sensory. The overall acceptability results showed less percent decrease in TTP3 (12.46%) followed by TTP1 (14.91%) and TTP6 (15.32%) respectively. The findings of statistical analysis also shows a significant effect (P <0.05) on treatments and storage of tomato puree. Keywords: Citric acid; Overall acceptance; Preservatives; Plastic bottles; Tintometer; Tomato puree http://dx.doi.org/10.19045/bspab.2018.70072
Highlights
The colour of TTP3 was very good showed at last analysis by Tintometer (Red: 22.9, Yellow: 7.1, Blue: 1.7)
Concentrated puree was divided into seven batches, first batch was not mixed with any chemical preservative (Control) whereas remaining six had chemicals added with different concentrations respectively
The total soluble solid content of tomato puree preserved with different chemicals shows highest decrease in treatment (TTP0 13.33%) and the lowest decreased was observed in treatment (TTP3 5.38%) during 90 days storage interval (Table 1)
Summary
Tomatoes (Lycopersicon escullentum) are whereas the solid content is 5.5 to 9.5% in propagated and consumed globally both in which 1% of the solid content is seeds and raw and processed forms with providing an peel. Irrigation, environmental and adequate amount of antioxidants in daily diet soil conditions are the causes for this widemainly carotenes and phenolic compounds. The prime acid in Carotenes contain group of phytochemicals tomato is citric acid but other acids are promoting good health and protection from present in small amount i.e. succinic, oxalic diseases. In tomatoes antioxidants are shows that tomatoes contain antioxidant present in appreciable amount which are which has many health benefit properties like vitamin C (160 to 240mg/1000g), vitamin A avoidance from prostate cancer [1]. Tomato carotenes (6 to 9mg/1000g), lycopene (30 to is considered as vegetable by consumption, 200mg/1000g) and phenolic compounds like but according to its botanical aspects tomato flavonoids (5 to 50mg/kg). Watery portion is 93 to present (5 to 20mg/1000g). Keeping in view the above facts and figure, the study was conducted to find out the best possible concentration among different chemical preservatives for tomato puree which was prepared, packed and stored in simple and easy way to reduce post-harvest losses
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