Abstract
The fatty acid composition in pulp of tomato to be used for processing was assayed as a step for studying the relationship between lipid in tomato fruits and quality of the products. The cultivars used in the experiment were as follows: Chico, Kurikoma, H-1370, H-1409, VF-36, T-613-1, Nozomi-2, Anahu, Texto-2, and Epoch.
Soluble solid content and pH value were at almost the same level among these cultivars, while pigment content varied markedly. There was no significant difference in pattern of fatty acid composition in tomato pulp among ten cultivars. Linoleic acid was predominant component in both neutral and polar lipid fractions (40-50% and 30-40%). The rates of unsaturated fatty acid to saturated acid in neutral and polar fractions were about 1.9 and 1.7, respectively.
