Effect of hot water washing on seed viability and juice quality in tomato

Abstract

Temperature of water up to 60 ºC and time of holding the fruit there for 8 minutes in case of Pusa Ruby was found to be optimum for ensuring the highest seed viability. Varietal responses to hot water at 60 ºC for 8 minutes were similar. In respect of chemical composition of the tomato juice, prepared in the above experiments., the results showed that hot water washing of tomato not only had a higher juice yield and increased juice viscosity, but also resulted in reduced microbial load with better retention of ascorbic acid as well as lycopene. It had favorable effect on the flavour of product and undesirable effect on pH and total soluble solids. There was no significant variation in seed viability and juice quality when fruits at two stages of ripeness were used for hot water washing, varieties like NTDR-1, Selections-4 and Selection-11 responded favorably, followed by Roma and Punjab Chahara. From the point of view of chemical composition, sensory properties and microbial status of the juice, Roma cultivar was found to be the best suited followed by Selections-4 and Punjab Chahara.