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  • 1 Bihar Agricultural University Department of Food Science and Technology Sabour, Bhagalpur Bihar 813210 India
  • 2 Bidhan Chandra Krishi Viswavidyalaya Department of Post Harvest Technology of Horticultural Crops Mohanpur, Nadia West Bengal 741252 India
  • 3 Bidhan Chandra Krishi Viswavidyalaya Department of Vegetable Crops Mohanpur, Nadia West Bengal 741252 India
  • 4 A.C. (CIAD, AC). Carretera a la Victoria Km 0.6 Centro de Investigación en Alimentación y Desarrollo La Victoria. Hermosillo Sonora 83000 Mexico
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The investigations carried out so far on high pigment tomatoes are confined to their nutritional aspects only. We present the comparative results of the first study on the kinetics of changes in chemical and sensory quality attributes in puree prepared from two colour mutants [dark green (dg) and old gold crimson (ogc)] and seven normal tomato genotypes during storage. Puree of mutant tomatoes BCT-115 and BCT-119, carrying dg and ogc genes, showed the less significant changes in TSS (7.52 and 6.02 °Brix), acidity (3.16 and 3.05%), pH (4.04 and 4.03), total sugar (12.4 and 11.13%), ascorbic acid (20.74 and 19.69 mg/100 g), lycopene (7.78 and 542 mg/100 g), and β-carotene (3.08 and 2.26 mg/100 g) during two months storage at 25 °C. Nevertheless, puree prepared from Berika and BCT-115 (dg) had higher colour (7.63 and 7.13), taste (7.4 and 7.37) and flavour (7.3 and 7.37) sensory scores during two months of storage at 25°C. These results provide new data on the effect of genotypes on the stability of quality for storage of tomato puree and insist on the utilization of these genotypes for breeding new processing cultivars in the near future.

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