STUDIES ON THE PHYSICOCHEMICAL CHARACTERISTICS AND PROCESSING QUALITY OF 2 IIHR TOMATO VARIETIES IN RELATION TO COMMERCIAL CULTIVARS

'Arka Ashish' and 'Arka Ahuti', two tomato varieties developed at this Institute (IIHR) were compared with 6 commercial cultivars of different regions, in order to determine their physico-chemical characteristics and test their suitability for processing into puree. Both the varieties had better fruit weight than 'Pusa Ruby', 'Punjab Chhuhara' and 'Lerica', in addition to the greater fruit firmness than all other varieties (except 'Lerica'). The juice yield was maximum in 'Arka Ashish', while it was comparable to 'Roopali' and 'Lerica' in case of 'Arka Ahuti'. The total soluble solids of IIHR varieties were better than 'Pusa Ruby' and 'Roma', while the acidity and ascorbic acid content were similar to other cultivars. Lycopene content was maximum in 'Arka Ashish' followed by 'Pusa Gaurav' and 'Arka Ahuti'. In viscosity. the IIHR varieties were better than 'Pusa Ruby', 'Roma' and 'Pusa Gaurav'. The puree prepared from 'Arka Ashish' and 'Arka Ahuti' possessed significantly higher amount of lycopene and better viscosity than all other varieties and performed better than all the rest in sensory evaluation. 'Lerica' and 'Pusa Gaurav' were the next best varieties.