• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.428-432
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• 1993

For the elucidation of some informations on juice manufacturing properties of tomato, physical, chemical and sensory characteristic were analyzed for two groups of cultivation pattern-nonproped cultivation (5 varieties) and proped cultivation (4 varieties). The proped cultivation showed higher sugar content of juice than the nonproped on. Among the proped Jeokpung and Master 2 showed high value of sugar content. The lowest value of sugar content was observed in 79078$\times$ARC of the nonproped. There was no difference in acidity between cultivation groups but high value was observed in TM103, Jinhong from the nonproped and Jeokpung from the proped. There was no difference in pH between tomoto juice. High content of vitamin C was observed in 79078$\times$CL1561 from the nonproped and 76Moll-3-2-2 from the proped. High viscosity was observed in 79078$\times$CL1561 from the nonproped and Horgju from the proped. The nonproped showed greater value in dominant wavelength than the proped. Good Hope showed the greatest value in dominant wavelength, color score of panel test and yield. It was found that Good Hope from the nonproped and Jeokpung from the proped were suitable for juice processing. But better quality of juice can be possibly made by using various varieties rather than using single variety because each variety has each goodness of juice preparation separately.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.115-120
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• 1993

For the elucidation of some information on processing properties of tomato, physicochemical characteristics of fruits were analysed for two group of cultivation pattern, non-proped cultivation (5 varieties) and groped cultivation (4 varieties). Weight, length, width, thickness and specific gravity were greater in the groped cultivation group than in the non-groped. Among the groped varieties, Master 2 showed the greatest values and 76Mo11-3-1-2-2 the smallest. Among the non-groped, weight, length, width and specific gravity were greatest in Jinhong and thickness was greatest in Good Hope and smallest in $79078{\times}ARC$. Hardness showed significant difference only among the non-groped resulting in the lowest value in $79078{\times}ARC$. Fruit sphericity was greater in the non-groped among which Good Hope was the greatest. In fruit color the non-groped showed greater trend in dominant wavelength, especially in Good Hope. No significant difference between group was found in lightness and % chroma. Sugar content showed higher trend in the non-groped and highest in Master 2. Acidity was significantly higher in the non-groped and highest in Good Hope. There was no difference in pH. Vitamin C was difference between group but higher trend in $79078{\times}ARC$. Viscosity was no difference between group but higher trend in $79078{\times}CL1561F6$ of the non-groped and 76Mo11-3-1-2-2-of the groped.