Canned Tomato Research Articles

Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste

ABSTRACTCultures of heat resistant molds (20) were isolated from spoiled canned tomato paste in order to estimate the pasteurization efficiency applied to commercially canned products. Ascospores of nine strains grown on malt extract agar for 30 days at 30°C, survived heating at 85°C for 20 min when initial numbers were near 105/mL. Of these heat resistant strains were identified: two Byssochlamys nivea, three Byssochlamys fulva and four Neosartorya fischeri strains. Ascospores of all cultures were more heat resistant in tomato juice than in phosphate buffer. Thermal death rate curves were nonlogarithmic but approached logarithmic death rates at higher temperatures. The thermal destruction time for 1 log10 at 90°C was 1.5 min for a Byssochlamys nivea strain, 8.1 min for a Byssochlamys fulva strain and 4.4 to 6.6 min for Neosartorya fischeri strains.

Essential Elements in Tomatoes and Fresh and Canned Tomato Juice

ABSTRACTSixteen essential elements along with cadmium and lead were determined in tomatoes (Lycopersicon esculentum L.) and fresh and canned tomato juice by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Retention of all elements, except chloride and sodium, ranged from 91–160%.

THE RESULTS AND EVALUATION OF A LIMITED SURVEY FOR ETHYLENEBISDITHIOCARBAMATE AND ETHYLENETHIOUREA RESIDUES IN CORRELATED RAW AND CANNED SPINACH AND TOMATO SAMPLES

Results are presented for a limited survey performed in 1978 for residues of ethylenebisdithiocarbamate (EBDC) fungicides and ethylenethiourea (ETU) in raw and canned spinach and tomato samples (12 samples each of the raw and 12 each of the canned commodities). Correlated samples of each commodity were obtained by batch sampling the canned commodity and the corresponding raw commodity. Most of the tomato sample analyses were negative for EBDC and ETU. However, the 12 raw, unwashed spinach samples contained relatively high levels of EBDC residues (5.2 — 80 ppm calculated as zineb) and 0.12 — 2.3 ppm ETU; the ETU residue levels were somewhat proportional to the EBDC residue levels. It appears that washing the spinach before canning removes the EBDC residues, but not the ETU residues. Cooking the raw spinach samples in the laboratory to yield “cooked” or “total” ETU was found to be useful for identification and semiquantitative confirmation of EBDC residues. There was considerable variation between replicate ETU determinations for each spinach sample.

Essential Elements in Fresh and Canned Tomatoes

ABSTRACTThe content of 16 essential elements was determined in fresh and canned tomatoes by atomic absorption spectrophotometry. The elemental content of fresh tomatoes was compared with that of canned tomatoes. All data were analyzed statistically. There were significantly higher amounts of calcium, chloride, cobalt, copper, nickel, sodium, tin, and zinc in canned tomatoes than in fresh tomatoes. There were significantly lower amounts of magnesium, manganese, phosphorus, potassium, and silicon in canned tomatoes than in fresh tomatoes. No significant difference in iron was found between fresh and canned samples. Percentages of the established and estimated RDA's show that fresh and canned tomatoes are relatively good sources of potassium and relatively fair sources of iron. Canned tomatoes are a relatively good source of sodium. Element retention in the canned tomatoes was 77–7,651%.

Spectrofluorometric Determination and Thin Layer Chromatographic Identification of Serotonin in Foods

A method is described for determining serotonin in foods, based on alkaline butanol-sand column elution followed by spectrofluorometric and spectrofluorometric determination with thin layer chromatographic confirmation. The method has been applied to fresh bananas, banana-based baby food, and fresh and canned tomatoes. The average recovery was 91%. The amounts of serotonin found were 10--30 ppm in bananas, 0.1--1.9 ppm in banana-based baby foods, 4.4--5.6 ppm in fresh tomatoes, and 2.8--5.6 ppm in canned tomatoes.

EFFECTS OF THERMAL PROCESSING AND SALT ON THE pH AND ACIDITY OF HOME CANNED TOMATOES

ABSTRACTThe effects of thermal processing and NaCl addition on the acidity of home canned tomatoes were investigated. Unsalted canned tomatoes were higher in pH and lower in titratable acidity than corresponding raw composites. The latter did not change in acidity prior to analysis. Salt depressed the pH of raw and canned tomatoes. This change was attributed to the well known Debye‐Hückel effect.

Tomato Acidity and the Safety of Home Canned Tomatoes

Abstract Fifty-eight cultivars of tomatoes were screened for the occurrence of high pH fruit. Although large differences in pH were found between and within cultivars, no pH values high enough to permit the growth of Clostridium botulinum were obtained. pH and titratable acidity were not highly correlated. Tomato acidity data obtained from 57 locations in 23 states for 356 cultivars and 212 breeding lines were compiled and analyzed to identify trends. These data show that small-fruited, light colored and “new” cultivars are not low in acid, as is commonly believed. A few high pH data points (pH ⩾ 4.7) were associated with specific cultivars, locations, and conditions (overripening). The response of some higher pH cultivars to acidulation with citric acid was determined; a linear relationship between pH and added acid was found. These data were used to evaluate several methods of acidulation recommended for home canners.

EDTA Titration of Calcium and Magnesium: Determination of Calcium in Canned Vegetables

Abstract The method adopted as official, final action last year was studied collaboratively again this year for calcium in canned vegetable products other than canned whole tomatoes. Twenty-six cans each of whole potatoes with calcium declared on the label and sliced potatoes and lima beans without a label declaration for calcium were analyzed by 13 analysts in 12 laboratories. Again the results were easily reproducible, and the agreement between laboratories was good. Because the method gives continuing precision and low standard deviations, it is recommended for adoption as official, final action for pharmaceutical and vitamin-mineral preparations and canned whole tomatoes, and as official, first action for canned potatoes and lima beans.

Color of the Canned Tomato Juice

Color of the Canned Tomato Juice

Mold Counts of Canned Tomatoes

Mold Counts of Canned Tomatoes

Laboratory Flavor Scoring: Two Experiments in Incomplete Blocks

Laboratory Flavor Scoring: Two Experiments in Incomplete Blocks

Tomato Industry of Indiana

Tomato Juice and Cocktail... 1st Pork and Beans 1st Kidney Beans 1st Hominy 1st Pumpkin and Squash ........ 1st Tomato Sauce and Catsup .... st or 2nd Tomato Pulp and Pure ...... 1st or 2nd Canned Tomatoes 2nd or 3rd Spaghetti 3rd Sweet Corn 4th Cucumbers (Pickles) ......... 4th Cabbage for Kraut 5th Beets 6th or 7th Peas 9th or 10th

The effect of Heat and Age upon the Antiscorbutic Vitamine in Tomatoes

Some time ago we proved that the raw tomato is an efficient antiscorbutic agent; that the fruit can be subjected to a temperature of 55-60° C. for 14-24 hours or 35-40° C. for 36-44 hours and still retain a significant content of its antiscorbutic vitamine; and that such heat treated material is still potent after three month's ageing. Simultaneously Hess proved that canned tomatoes are effective as antiscorbutic agents for children and guinea pigs; and later he showed that tomatoes “canned almost a year previously were noted not to have their antiscorbutic value diminished appreciably by this ageing.” The value of the tomato as an antiscorbutic agent having been proved, it is highly desirable to have determined the effect of heat and age upon the antiscorbutic accessory in the fruit. With this end in view feeding experiments have been conducted on guinea pigs. In this way we have found guinea pigs protected against scurvy by daily doses of 2.5 grams of fresh raw tomatoes; by 10 grams of fresh raw tomatoes heated one hour at 100° C.; by 2 grams of dried tomatoes heated fifteen minutes at I00° C.; by 10 grams of tomatoes canned at fifteen pounds pressure for thirty minutes; by 3 C.C. of commercial canned tomatoes three years old; and by 10 grams commercial canned tomatoes, three years old, cooked fifteen minutes at 100° C.