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Studies on the quality characteristics of tomato ketchup stored at different temperatures

Studies on the quality characteristics of tomato ketchup stored at different temperatures

Sarhad Journal of Agriculture 7(2): 43-51

Studies were conducted to evaluate two different varieties of tomato for their suitability for the preparation of tomato ketchup as well as the effect of different temperatures and storage period on the quality of tomato ketchup. Two varieties namely Rutger and Peshawar Local were procured for this study. Sound tomatoes of optimum maturity were selected and after washing, sorting etc., the pulp was extracted by heating up to 87.7.degree. C. The pulp was processed into ketchup which was preserved by the addition of 0.1 percent sodium Benzoate and filled hot into sterilized 9 Oz. capacity bottles. These bottles were stored at 4.degree. C, 21.degree. C and 32.degree. C temperatures for recording physico-chemical and organoleptic observations at an interval of one month for a total storage period of six months.

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Accession: 007836166

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