+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 007836166

Download citation: RISBibTeXText


Related references

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology 53(8): 3175-3185, 2016

Characteristics changes at various ripening stages of tomato fruits stored at different temperatures. Turkish Journal of Agriculture and Forestry 19(4): 277-285, 1995

Studies on the evaluation of important tomato varieties for the preparation of tomato ketchup. Pakistan Journal of Scientific Research 25(1/2): 75-80, 1973

Stem scar - major pathway for quality changes in tomato fruit stored at different temperatures. Acta Horticulturae 741: 13-220, 2007

Effect of the potassium fertilizer on the chemical quality of tomato fruits stored less than two temperatures. Revista De La Facultad De Agronomia, Universidad Del Zulia: 2, 286-302, 2008

Comparative study of quality changes in tomato cv. Malike (Lycopersicon esculentum Mill.) whilst stored at different temperatures. Acta Agriculturae Slovenica 87(2): 235-243, 2006

Effect of the dose and form of placement of the potassium about the physical quality of fruits of tomato (Lycopersicon esculentun Mill.) stored dos temperatures. 2006

Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT Food Science and Technology 41(7): 1289-1300, 2008

Quality characteristics of high-moisture pecans stored at refrigeration temperatures. Journal of Food Science 45(2): 255-258, 1980

Studies on the effect of hydrocolloids on the consistency of tomato ketchup. Journal of Food Science & Technology 34(5): 423-424, 1997

Quality characteristics of high moisture pecans carya illinoensis stored at refrigeration temperatures. Journal of Food Science 45(2): 255-258, 261, 1980

The composition of concentrated tomato puree and the estimation of the tomato content of tomato ketchup. Analyst 73(869): 449-457, 1948

Studies on the changes in quality and sensory evaluation of stirred yogurt stored at different temperatures. Korean Journal of Dairy Science 13(2): 148-155, 1991

Effect of an inhibitor of beta-glucosidase on postharvest physiological characteristics and market quality of satsuma mandarin stored at low temperatures. Journal of the Korean Society for Horticultural Science 43(6): 721-724, 2002

Studies in the preservation of fruits and vegetables. An investigation on the methods of preparation and standardization of tomato ketchup. Publ. Fruit Prod. Lab., Punjab agric. Coll, Lyallpur, 15. bibl. 5, 1936