Juice viscosity as related to various juice constituents and fruit characters in tomatoes

Abstract

Alcohol insoluble solid content (AIS) of tomato fruits was found to be highly correlated with viscosity. The correlation coefficient values, based on 12 cultivars, were r = 0.97 for AIS of whole fruit extracted with 50% ethanol and r = 0.94, extraction with 75% ethanol. The correlation of AIS with viscosity was high for outer pericarp, r = 0.93, and inner pericarp, r = 0.78, but low for locular contents, r = 0.18. A principal component analysis indicated that fruit size, shape and firmness, total solids, proportion of outer and inner pericarp, and locular contents were not highly associated with either AIS or viscosity. Their consequences for a breeding program are discussed.

Inheritance of Viscosity Potential in Tomato1

“…Photosynthetic lighting increases seedling growth (3,6,14), hastens and improves the rooting of cuttings (7,15), and produces more and better cuttings from stock plants (1,9,16). Photosynthetic lighting nightly during the fall and winter months increased rose (2,5,12,17) and carnation (13) productivity, while bedding plants (6) and pot chrysanthemums (4, 13) benefited substan tially from several weeks of high intensity light after transplant ing. 1976.…”

“…Viscosity potential is an important quality characteristic for processing tomatoes since handling characteristics and case-yield can be closely related to this character. Despite reports to the contrary (5), there is sometimes a strong relation between fruit firmness and viscosity. This relation exists because thick walls result in increased firmness and, usually, also increased alcoholinsoluble solids.…”

“…The viscosity potential of tomatoes is determined mostly by alcohol-insoluble solids of the fruits (3,5). The most important contributors to intercultivar variation in viscosity are the polygalacturonides ("pectins") (6,11).…”

A New Consistency Method for Tomato Products: The Precipitate Weight Ratio

“…(Luh et al, 1954;York et al, 1967;Bartoleme, 1971;Stevens and Paulson, 1976). Alcohol-insoluble solids contents is reported to be a reliable index for textural quality of tomatoes (Brown and Stein, 1977), tomato juice (Janoria and Rhodes, 1974;Janoria et al, 1975), and tomato paste (McColloch et al, 1950). Recently, Marsh et al (1980) studied the compositional contribution of tomatoes to Bostwick consistency of tomato concentrates reporting that the variation in Bostwick consistency was related to the ratio of water-insoluble solids to total solids content and to the viscosity of serum of clarified juice.…”

Yield and Quality of Processing Tomatoes in Response to Irrigation Rate and Schedule

“…Fruits were held overnight at 20C. The next day, two opposite quarters from each fruit were placed in plastic bags and frozen for later determination of SSC, TS, pH, titratable acidity, and Agtron color (Janoria and Rhodes, 1974;Janoria et al, 1975).…”