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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2851-2862
DOI: https://doi.org/10.20546/ijcmas.2018.704.325


Physical and Chemical Evaluation of Tomato and Its Value Addition
Archana Kumari* and Jitendra Singh
Krishi Vigyan Kendra, Kasturbagram, Indore, India
*Corresponding author
Abstract:

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.


Keywords: BOD, COD, pH, Halogens, Toxic metals, etc.
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How to cite this article:

Archana Kumari and Jitendra Singh. 2018. Physical and Chemical Evaluation of Tomato and Its Value Addition.Int.J.Curr.Microbiol.App.Sci. 7(4): 2851-2862. doi: https://doi.org/10.20546/ijcmas.2018.704.325