Evaluation of Tomato Genotypes for Processing Qualities

Study on ¿Evaluation of tomato (Solanum lycopersicum L.) genotypes for processing qualities¿ was conducted during winter-spring 2009 to 2011 at All India Coordinated Research Project on Vegetable Crops and at Post Harvest Technology Unit, Mahatma Phule Krishi Vidyapeeth, Rahuri, District Ahmednagar, India. The investigation attempted to evaluate tomato hybrid-derivatives for yield potential, physic-chemical characters for processing and product keeping qualities.During storage at ambient temperature significant changes were not observed in processed products in respect to sugars and total soluble solids while significant changes were observed in acidity, ascorbic acid, lycopene and ¿-carotene. Processed juice and puree can be kept for more than 6 months at ambient conditions although there was a decline in the content of titratable acidity,ascorbic acid, lycopene and ¿-carotene.Considering the yield potential, and processing qualities, promising genotypes, treatment eight (progeny cross of M-3-1 x H-24), treatment twenty five, treatment twenty six, treatment thirty two were found promising genotypes for further development program.