HomeKey DivisionsResearch & Development Food Technology Research & DevelopmentFood Technology (FT)Assessment of suitability of selected Sri Lankan Tomato varieties

Awareness on health benefits of Tomato in terms of its content of essential phytochemicals, is increase. At the same time, processed tomato products are becoming popular with emerging need of convenience. Therefore it’s vital that importance of the same nutritional properties retain in the processed products compared to fresh produce

 

Several methods are being tested and applied for the processing of tomato puree and the most suitable Sri Lankan tomato varieties for processing have been screened out. It is important to investigate whether the optimum phytochemical properties are retained in the tomato puree processes by available methods. This work therefore is aimed at screening for the tomato variety/varieties that exhibit the maximum physic-chemical and functional quality along with acceptable red colour after processed by different tomato puree production methods.

 

Last Updated on Tuesday, 10 December 2013 14:51

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