Evaluation of six tomato (Lycopersicum esculentum) varieties for industrial tomato sauce preparation.
Vol. 74 No. 2 (1990), Articles
Vol. 74 No. 2 (1990)

Evaluation of six tomato (Lycopersicum esculentum) varieties for industrial tomato sauce preparation.

Articles
https://doi.org/10.46429/jaupr.v74i2.6550
Published 1990-04-01
  • Horacio Ramírez
  • Teresita Rodríguez
  • Irvis Y. Pagán
Horacio Ramírez
Teresita Rodríguez
Irvis Y. Pagán
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Ramírez, H., Rodríguez, T., & Pagán, I. Y. (1990). Evaluation of six tomato (Lycopersicum esculentum) varieties for industrial tomato sauce preparation. The Journal of Agriculture of the University of Puerto Rico, 74(2). https://doi.org/10.46429/jaupr.v74i2.6550
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Abstract

This study is concerned primarily with evaluating six processing tomato varieties grown in Santa Isabel by the Land Authority of Puerto Rico: Zenith (Hyb.), Hybrid 337, Ventura (o.p.), Peto-98 (o.p.) and two Nema varieties (Nema-1, Nema-2). For each variety, the fruits were comminuted, pulped and concentrated. The tomato concentrate obtained was used for sauce preparation. The six varieties were all found to be suitable for industrial elaboration of tomato sauce. Each of the sauces formulated had the required characteristics of a good commercial tomato sauce.
https://doi.org/10.46429/jaupr.v74i2.6550
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