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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11501

Title: Evaluation of Some New Tomato and Pepper Varieties Proposed for Release
Authors: Kpodo, Cynthia Enyonam Aku
Issue Date: 31-Oct-2018
Abstract: Research work carried out on tomato and pepper breeding at the Horticulture Improvement Division of the CSIR-Crops Research Institute, Kwadaso-Kumasi, resulted in some new selected varieties intended to be released into the market. The objective of this work was to evaluate the physicochemical quality of the new three tomato and five pepper varieties proposed for release for food processing. Fruit selection was based on the fruit characteristics- shape, surface, size and colour. The physicochemical properties (Brix, titratable acidity, ascorbic acid, protein, carbohydrates and beta-carotene) were determined using standard procedures. The tomato samples had high levels of ascorbic acid (26-30 mg/100g) with the highest recorded in P002. The varieties however had similar firmness (4.6-4.9 N), Brix (6.3-6.8%), beta-carotene (1.44-2.23 mg/100g), protein (0.35-0.75%), carbohydrates (3.32-3.75%) and energy content (15.45-17.04 kCal/100g). The pepper samples had ascorbic acid (18.05-35.34 mg/100g), beta-carotene (0.002-1.2 mg/100g), protein (0.35-0.75%), carbohydrates (11.71-15.29%) and energy contents (15.45-68 kCal/100g). The findings suggest that the tomato varieties proposed for release had considerable physicochemical characteristics that would be suitable for processing into tomato sauce, paste, puree and ketchup. The pepper cultivars CRI 173 and JMS4 had considerable qualities and are recommended for further research and processing.
Description: A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2018
URI: http://hdl.handle.net/123456789/11501
Appears in Collections:College of Science

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