Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

Abstract

Tomato purees were produced from De Rica and Roma cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and microbial load until they became unwholesome. There was a significant (p<0.05) falling in Titratable Acidity (TTA) within the first five and six weeks for De Rica and Roma purees respectively. TTA values dropped from 12.43 to 8.40 and 10.69-7.43 for De Rica and Roma purees respectively. Total solid (TS) of the purees decreased significantly (p<0.05) from 16.2% to 9.08% for De Rica puree and 17.89% to 9.99% for Roma puree within the first four weeks of storage and became stable at the later weeks of storage. Roma puree had higher TS throughout the storage period. Total Insoluble Solid of the purees increased significantly from 3.07% and 4.01% for De Rica puree and 2.3% and 3.44% for Roma puree within the first week of storage. The values however, decreased significantly is (p<0.05) at the second week of storage from 4.01% to 1.19% for De Rica puree and 3.44% to 1.89% for Roma puree. The bulk density of the samples decreased significantly (p<0.05) from 1.14g/ml to 0.95 g/ml for De Rica puree and 1.12 g/ml to 0.95 g/ml for Roma puree through the storage period. There was an insignificant (p>0.05) increase in total bacteria count from 140 CFU/g to 320 CFU/g for De Rica puree and 126 CFU/g to 280 CFU/g for Roma puree within the first two weeks of storage. The values increased significantly (p<0.05) from 640 CFU/g to 137,000 CFU/g for De Rica puree and 590 CFU/g to 122,000 for Roma puree from the third to the tenth week of storage. There was no significant difference (p>0.05) between the freshly produced De Rica puree, Roma puree and the commercial sample in appearance, colour, taste and overall acceptability before and during storage. Marked rejection of the purees was observed at the eight week of storage.