Abstract
<p>Tomato purees were produced from <em>De Rica </em>and<em> Roma</em> cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and microbial load until they became unwholesome. There was a significant (p&lt;0.05) falling in Titratable Acidity (TTA) within the first five and six weeks for <em>De Rica</em> and <em>Roma</em> purees respectively. TTA values dropped from 12.43 to 8.40 and 10.69-7.43 for <em>De Rica</em> and <em>Roma</em> purees respectively. Total solid (TS) of the purees decreased significantly (p&lt;0.05) from 16.2% to 9.08% for <em>De Rica</em> puree and 17.89% to 9.99% for <em>Roma</em> puree within the first four weeks of storage and became stable at the later weeks of storage. <em>Roma</em> puree had higher TS throughout the storage period. Total Insoluble Solid of the purees increased significantly from 3.07% and 4.01% for <em>De</em><em> </em><em>Rica</em> puree and 2.3% and 3.44% for <em>Roma</em> puree within the first week of storage. The values however, decreased significantly is (p&lt;0.05) at the second week of storage from 4.01% to 1.19% for <em>De Rica</em> puree and 3.44% to 1.89% for <em>Roma</em> puree. The bulk density of the samples decreased significantly (p&lt;0.05) from 1.14g/ml to 0.95 g/ml for <em>De Rica</em> puree and 1.12 g/ml to 0.95 g/ml for <em>Roma</em> puree through the storage period. There was an insignificant (p&gt;0.05) increase in total bacteria count from 140 CFU/g to 320 CFU/g for <em>De Rica</em> puree and 126 CFU/g to 280 CFU/g for <em>Roma</em> puree within the first two weeks of storage. The values increased significantly (p&lt;0.05) from 640 CFU/g to 137,000 CFU/g for <em>De Rica</em> puree and 590 CFU/g to 122,000 for <em>Roma</em> puree from the third to the tenth week of storage. There was no significant difference (p&gt;0.05) between the freshly produced <em>De Rica</em> puree, <em>Roma</em> puree and the commercial sample in appearance, colour, taste and overall acceptability before and during storage. Marked rejection of the purees was observed at the eight week of storage.</p>
Highlights
Tomato is one of the most commonly cultivated and consumed vegetable fruit (Temesgen et al, 2011)
De Rica puree decreased from 13.13% to 6.86% while Roma puree decreased from 15.59% to 4.81% within the first five weeks of storage and became stable at the later period of the storage
There was a decrease in values of Total solid (TS) and Total Soluble Solid (TSS) during storage probably due to the breakdown of pectin and the inhibition of low methoxyl pectin which might have occurred as reported for concentrated low acid vegetable foods (Adedeji et al, 2012).Total Insoluble Solid (TIS) of the purees increased significantly (p
Summary
Tomato is one of the most commonly cultivated and consumed vegetable fruit (Temesgen et al, 2011). Tomato puree is a processed food product consisting only of pulped tomatoes as its major ingredient. Unlike most fruits and vegetables where nutritional content decreases with cooking, processing tomato into puree increases the concentration of bioavailable lycopene (Levy, 2009). Opara et al (2012) reported changes in physicochemical properties and nutritional contents of three green house grown tomato cultivars. This present study was conducted to compare the physicochemical, microbial and sensory properties of two cultivars (De Rica and Roma) of tomato commonly cultivated in Nigeria
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