Physico-chemical characteristics and processing quality of newly introduced seven tomato cultivars into Jordan in comparison with local variety

Journal of Food Science and Technology

Volumn 34, Issue 2, 1997, Pages 171-174

  Ereifej, K I ^a   Shibli, R A ^a   Ajlouni, M M ^a   Hussain, Altaf ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Composition; Cultivars; Physico chemical Characteristics; Processing; Puree; Tomato

Indexed keywords

EID: 3943076473     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (6)

1. Anon (1993) The Annual Report, Ministry of Agriculture, Statistics Department, Amman, Jordan
2. AOAC (1984) Official Methods of Analysis, 14th. edn. Association of Official Analytical Chemists. Washigton, DC
3. Gowda IND, KH Ramanjaneya, N. Anand, Sadashiva AT, Tikoo SK (1994) Studies on the physico-chemical characteristics and processing quality of two IIHR tomato varieties in relation to commercial cultivars. J Food Sci Technol 31:126-129
4. Porretta S (1993) Analysis of sensory and physico-chemical data on commercial tomato puree with pattern recognition techniques. Z Lebensum Unters Forsch 197:531-536
5. Sethi V, Anand JC (1986) Quality characteristics of hybrid tomatoes for puree preparation. Indian Food Packer 40:13-19
6. Steel GD, Torrie JH (1982). Principles and Procedures of Statistics. In: Robert GD Steel J, Torrie H (eds) A Biochemical Approach. 2nd edn. Tosh J Printing Co. Ltd., Tokyo, Japan