1976 Volume 23 Issue 6 Pages 239-243
To clarify the processing adaptability of tomato fruits, six determinate type varieties and one indeterminate type variety as a contrast were investigated on the contents of acids, sugars, pectic substances, solids and vitamin C in the fruits at the various matured stages of40-70 days after flowering.
Free acids, total solids, pectic aubatances and vitamin C were contained in high degrees during the early term of maturing stage but sugar contents were detected in high degree during the late term of maturing.
From these results and the previous report on the pigments, the optimum harvest term for processing is suggested from 55 to 60 days after flowering. It seems from these data Roma is a suitable variety for the puree or paste and H. 1370 is a suitable one for both the puree and juice processing.
