Physical-chemical properties and nutritional evaluation of | 16064
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African Journal of Food Science and Technology

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Physical-chemical properties and nutritional evaluation of newly developed tomato genotypes


Aditi Gupta , A. Kawatra and S.Sehgal

The present investigation was conducted to study the two genotypes i.e. open pollinated Hisar Arun Selection 7 (SEL-7/HAS-7) and hybrid ARTH-3 at CCSHAU, Hisar (Haryana). Both genotypes were studied for physical characteristics including fruit firmness, juice and pulp content.Total Soluble Solids per cent was found to be higher in ARTH-3, whereas non-significant difference was observed in acidity between the two genotypes. No significant difference in fruit firmness was observed. Higher pulp content and lower juice content were observed in ARTH-3 genotype as compared to SEL-7. Tomato contained 94.45 and 92.24 per cent moisture, 14.73 and 15.62 g protein, 1.61 and 1.56 g fat, 7.34 and 7.21 g ash, 7.58 and 8.69 fibre g per 100 g of fruit in SEL-7 and ARTH-3 genotypes, respectively. Total sugar and non-reducing sugar was found to be significantly (P<0.05) higher in ARTH-3 than in SEL-7. The amount of ascorbic acid, lycopene and b-carotene was 31.33 and 27.82, 3.12 and 4.03 and 5.90 and 6.78 mg per 100 g in raw tomatoes, respectively. Ascorbic acid content was significantly higher in SEL-7 than in ARTH-3, whereas lycopene carotene content was significantly higher in ARTH- 3 than in SEL-7. No significant difference was observed between the two genotypes in b-carotene content.

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