Evaluation of Some New Tomato and Pepper Varieties Proposed for Release

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dc.contributor.authorKpodo, Cynthia Enyonam Aku
dc.date.accessioned2018-10-31T09:32:02Z
dc.date.accessioned2023-04-19T00:59:40Z
dc.date.available2018-10-31T09:32:02Z
dc.date.available2023-04-19T00:59:40Z
dc.date.issuedJULY, 2018
dc.descriptionA 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, en_US
dc.description.abstractResearch 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.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/11501
dc.language.isoenen_US
dc.titleEvaluation of Some New Tomato and Pepper Varieties Proposed for Releaseen_US
dc.typeThesisen_US
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