The influence of fruit anatomy on ease of peeling of tomatoes for canning

Abstract

SummaryAnatomical features of the outer pericarp region of ripe tomato fruit were correlated with ease of peeling before canning. Fruit of many lines were examined, and were assessed for 11 properties that might be associated with the promotion of peel removal. Highest correlations were found for a steep cell‐size gradient towards the outer surface, and also for an absence of small cells in the mesocarp. Several other features were significantly correlated with the ease of peel removal.