Abstract
Tomato is a most perishable commodity which necessitates to go for processing of tomatoes during excessive production to ensure its availability round the year. During processing a huge quantity of nutrients are lost due to heat shock. Therefore it is needed to suggest a product developed by tomato fruits with least nutritional losses. With this objective eight tomato genotypes were physically evaluated. Tomato juice with two tomato genotypes was prepared in three ways, viz., without preservatives, with potassium meta-bisulphite and with potassium bisulphite + sodium benzoate. The sutability of product was evaluated with the help of various physical, nutri-tional (TSS, Protein, Lycopene, Ascorbic acid content, acidity, browning etc.) and post storage losses at 0, 15, 30 and 45 days after preservation. It was found that minimum nutritional losses were observed in the juice preserved with potassium meta-bisulphite and sodium benzoate.
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