STORABILITY OF TOMATO PULP
| dc.contributor.advisor | S. M. Kamrul Hasan | |
| dc.contributor.author | YASMIN, SULTANA | |
| dc.date.accessioned | 2022-04-23T07:41:49Z | |
| dc.date.available | 2022-04-23T07:41:49Z | |
| dc.date.issued | 2013-06 | |
| dc.description | Tomato (Lycopersicon esculentum Mill) is one of the most important and nutritious vegetable crop in Bangladesh as well as in the world. It is belongs to the family solanaceae. Its centre of origin is presumed to be in the present state of Mexico (Heiser, 1969). It is believed that the tomato was introduced Indian Subcontinent during British regime. As an important source of vitamin, minerals and health acids, it ranks next to potato and sweet potato in respect of production in the world (FAO, 2007). But in Bangladesh, it ranks second which is next potato (BBS, 2009) and top list of canned vegetables (Ahmed, 2008). | |
| dc.description.abstract | Storability of Tomato pulp was studied by using steam heat and treated with 0.1% potassium metabisulfite (KMS). The prepared tomato pulp was stored at room/normal (28-30°C), refrigeration (4°C) and freezing (<-10°C) temperature. The shelf life was studied by examining the chemical composition (TSS, acidity, vitamin C and lycopene) during six months of storage period. Chemical analysis (TSS, acidity, vitamin C) of tomato pulp (with or without KMS) was carried out at an interval of 7 days during 1“ month in normal and refrigeration temperature. Again chemical analysis (TSS, acidity, vitamin C and lycopene) of tomato pulp (with or without KMS) was also carried out at an interval of 30 days during six months storage period keeping the product in normal, refrigeration and freezing temperature. Tomato pulp (without KMS) at normal temperature was spoiled after 3 days; at refrigeration temperature was spoiled after 3 months. Tomato pulp (with KMS) at normal temperature was spoiled after 4 months and at refrigeration temperature was spoiled after 5 months. Tomato pulp (with or without KMS) at freezing temperature was not spoiled after six months. It was observed that TSS of tomato pulp (with or with KMS) was slightly decreased during storage and at refrigeration temperature (without KMS) showed the lowest value (4.1°Brix), where freezing temperature (with KMS) showed best result (4.5°Brix) during six months storage period. Again, Acidity of tomato pulp (with or with KMS) was also slightly decreased during six months storage period. Refrigeration and normal temperature (with KMS) showed the highest value (0.150%) and freezing temperature (with or without KMS) showed best result (0.08%) during six months storage period. In case of vitamin C and lycopene content in tomato pulp treated with KMS were 17.71 mg/100gm and 6.69 mg/100gm respectively in refrigeration temperature where tomato pulp treated with KMS in freezing temperature showed best the result (18.93 mg/100gm of vitamin C and 7.57 mg/100gm) during six months storage period. Therefore, this study showed that tomato pulp treated with KMS can be preserved at refrigeration (4°C) condition at least 5 months and more than 5 months at treezing condition (<-10°C) with acceptable quality. | |
| dc.identifier.other | http://103.7.193.12:8080/xmlui/handle/123456789/633 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/633 | |
| dc.language.iso | en | |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | |
| dc.source | HSTU Institutional Repository | |
| dc.subject | TOMATO PULP | |
| dc.subject | General Introduction on Tomatoes | |
| dc.subject | Physiological loss in weight | |
| dc.title | STORABILITY OF TOMATO PULP | |
| dc.type | Thesis |
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