National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Tomato though botanically a fruit is generally considered as vegetable because of the way in which it is consumed. Fresh tomatoes are very refreshing and appetizing but cannot be stored for a long period. During peak season, about 25% of the produce is spoiled due to mishandling and such losses can be avoided by converting tomatoes into different value added products. Tomato can be processed into pulp, paste, puree, juice, ketchup and sauce. In India, tomato sauce and ketchup are very popular. The demand for tomato processing usually arises from a need to preserve the product for cooking purposes (inclusion in stews, soups, curries etc.) out of season or to add value for extra income. Traditionally, the most important methods used are concentration (to a paste or puree) and drying either fruit pieces or to a powder. Tomato as well other vegetable waste is generally characterized for various physical, chemical, or biological properties. Physical characterization of tomato wastes include estimation of weight, volume, moisture, ash, total solid, volatile solid (VS), colour, odour, temperature, etc., while Chemical studies include the measurement of cellulose, hemicellulose, starch, reducing sugars, protein, total organic carbon, phosphorus, nitrogen, BOD, COD, pH, halogens, toxic metals, etc.
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