STUDY ON THE BEST VARIETY OF TOMATO SUITABLE FOR PREPARING DRIED HALVES AND THE EFFECT OF SULPHUR DIOXIDE LEVEL ON ITS QUALITY

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PIROUZIFARD M.KH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2005 | Volume:1 | Issue:2 Page(s): 73-83

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Title

STUDY ON THE BEST VARIETY OF TOMATO SUITABLE FOR PREPARING DRIED HALVES AND THE EFFECT OF SULPHUR DIOXIDE LEVEL ON ITS QUALITY

Author(s)

PIROUZIFARD M.KH. | Issue Writer Certificate

Keywords

TOMATOQ2

DRYINGQ2

DRIED HALFQ4

PHYSICOCHEMICALQ2

PROPERTIESQ3

SULPHURE DIOXIDEQ2

SENSORY EVALUATIONQ2

Abstract

Appearance of TOMATO used for preparing dried halves TOMATO and retention its colour during storage is very important factors. In order to study the PHYSICOCHEMICAL PROPERTIES (brix, acidity, pH, moisture, average length, average diameter and the ratio of length over diameter), five different varieties of TOMATO (Kural, Riyogrande, Pilow and Pep) were selected. The experiment was designed in completely randomized plots with five treatments in four replications. The results showed that there was a significant difference between the average acidity and also between mean of ratio of length over diameter of different varieties of TOMATO (a=0.05). The Riyogrande variety had the highest (1.366) ratio of length over diameter. To choose the best variety of TOMATO for producing the dried halves, SENSORY EVALUATION (scoring difference test) of preference was performed. The results indicated that there was a significant difference between the averages of the acceptance of dried halves of different varieties of TOMATOes, with respect to their taste, colour, apparent dimensions and general acceptability (a=0.01). So the panelists allocated the highest scores to the Riyogrande variety in respect of its general acceptability. Hence the Riyogrande variety was chosen as the most eligible one for making the dried halves. To dertermine the effect of SULPHURE DIOXIDE level on the quality of taste and colour of dried halves which are produced from the Riyogrande variety, they were stored at 5°C for a period of 6 months and tasted organoleptically 45 days Intervals. Significant difference was observed between the scores that the panelists allocated in respect of both colour and taste qualities (a=0.01). The blank samples reserved the least scores. Whilst the increase of the concentration of sulphur dioxide effects the taste negatively, it effects the colour of dried halves of TOMATOes positively.

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APA: Copy

PIROUZIFARD, M.KH.. (2005). STUDY ON THE BEST VARIETY OF TOMATO SUITABLE FOR PREPARING DRIED HALVES AND THE EFFECT OF SULPHUR DIOXIDE LEVEL ON ITS QUALITY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 1(2), 73-83. SID. https://sid.ir/paper/143528/en

Vancouver: Copy

PIROUZIFARD M.KH.. STUDY ON THE BEST VARIETY OF TOMATO SUITABLE FOR PREPARING DRIED HALVES AND THE EFFECT OF SULPHUR DIOXIDE LEVEL ON ITS QUALITY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2005;1(2):73-83. Available from: https://sid.ir/paper/143528/en

IEEE: Copy

M.KH. PIROUZIFARD, “STUDY ON THE BEST VARIETY OF TOMATO SUITABLE FOR PREPARING DRIED HALVES AND THE EFFECT OF SULPHUR DIOXIDE LEVEL ON ITS QUALITY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 1, no. 2, pp. 73–83, 2005, [Online]. Available: https://sid.ir/paper/143528/en

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