Studies on evaluation of tomato varieties for preparation of sauce

The present study on evaluation of tomato varieties for preparation of sauce was conducted in the Department of Foods and Nutrition, Hallina School of Home Science, SHIATS. Tomato fruits of 5 varieties were evaluated for preparation of sauce. Physico-chemical analysis revealed that range of average fruit weight was from 79.85-165.50g, diameter 4.90-7.05 cm, length 4.35- 5.63, Specific gravity 0.98-1.04 per cent. The colour of fruit and pulp of all varieties were red and the pulp content was maximum in variety VLT-34, followed by CO-3. T.S.S of sauce were maintained at 32 percent, respectively. Acidity , Ash , Ascorbic acid and lycopene of sauce were ranged from 1.31- 1.44 per cent, 3.76-5.11 per cent , 7.40-7.90 mg/ 100g and 7.05-7.78 mg/100g, respectively .