Evaluation of Cooking Suitability of Processing Tomato Cultivars for ‘Cooking Tomato’

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  • 「クッキングトマト」としての利用に向けた加工用トマト品種の加熱調理適性の評価
  • 普及・教育・利用 「クッキングトマト」としての利用に向けた加工用トマト品種の加熱調理適性の評価
  • フキュウ キョウイク リヨウ クッキングトマト ト シテ ノ リヨウ ニ ムケタ カコウヨウ トマト ヒンシュ ノ カネツ チョウリ テキセイ ノ ヒョウカ

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Most of tomatoes produced in Japan have been consumed for fresh eat. Accordingly, processing tomato cultivars suitable for cooking are not popular at all in the Japanese markets. The study to evaluate the cooking suitability of processing tomato cultivars had been conducted. Twenty-three determinate type cultivars were grown in open fields in Tohoku National Agricultural Experiment Station. Growth, yield, fruit storability, cooking suitability, taste of heated juice, etc. were analyzed. Based on these analyses, we selected ‘Toyokoma’, ‘Natsunokoma’ and ‘Nitakikoma’ as cultivars suitable for cooking in northern Japan. We obtained the positive relation between juice taste and the sugar/acid ratio, and negative relation between heated juice viscosity and dry matter rate of pulp. These relations could contribute for selection and breeding of new tomato cultivars for cooking.<br>

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