Vol. 10, Issue 12 (2021)

Author(s):
Vinod Singh, Vineeta Singh, Binayak P Shahi and SPS Somvanshi

Abstract:
The present investigation was undertaken on Tomato fruits of nine cultivars namley VLT-34, Maini Thaiba, IIVR Selection 2, CO- 3, Arka Vikas, NDT-1, NDT-2, NDT-3 & NDT-4 were procured from Vegetable Experiments Farm, A.N.D.U.A. &T., Kumarganj, Ayodhya region of Uttar Pradesh. The various parameters physico-chemical characteristics, total soluble solids (TSS), ascorbic acid, titrable acidity and lycopene content were studied. The physical and chemical composition of these varieties of tomatoes were analysed by using suitable methods and techniques. The physical and chemical composition of among the nine varieties, and it may be concluded that VLT-34, NDT-3, Co-3 and NDT-3, Varieties of tomato were best suitable for making processed products Viz; juice, ketchup, puree and chutney respectively.