African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 2(7) pp. 167-172, July, 2011
Available online http://www.interesjournals.org/AJFST
Copyright © 2011 International Research Journals
Full Length Research Paper
Physical-chemical properties and nutritional evaluation
of newly developed tomato genotypes
Aditi Gupta , A. Kawatra and S.Sehgal
Department. of Foods and Nutrition, CCS HAU,Hisar, Haryana
Accepted 20 June, 2011
The present investigation was conducted to study the two genotypes i.e. open pollinated Hisar Arun
Selection 7 (SEL-7/HAS-7) and hybrid ARTH-3 at CCSHAU, Hisar (Haryana). Both genotypes were
studied for physical characteristics including fruit firmness, juice and pulp content.Total Soluble
Solids per cent was found to be higher in ARTH-3, whereas non-significant difference was observed in
acidity between the two genotypes. No significant difference in fruit firmness was observed. Higher
pulp content and lower juice content were observed in ARTH-3 genotype as compared to SEL-7.
Tomato contained 94.45 and 92.24 per cent moisture, 14.73 and 15.62 g protein, 1.61 and 1.56 g fat, 7.34
and 7.21 g ash, 7.58 and 8.69 fibre g per 100 g of fruit in SEL-7 and ARTH-3 genotypes, respectively.
Total sugar and non-reducing sugar was found to be significantly (P<0.05) higher in ARTH-3 than in
SEL-7. The amount of ascorbic acid, lycopene and β-carotene was 31.33 and 27.82, 3.12 and 4.03 and
5.90 and 6.78 mg per 100 g in raw tomatoes, respectively. Ascorbic acid content was significantly
higher in SEL-7 than in ARTH-3, whereas lycopene carotene content was significantly higher in ARTH3 than in SEL-7. No significant difference was observed between the two genotypes in β-carotene
content.
Key words- tomato,β-carotene, lycopene, ascorbic acid
INTRODUCTION
Tomato (Lycopersicon esculentum Mill.) as vegetable
and fruit occupy an important place in healthy daily diet.
Tomato is grown extensively throughout India for fresh
consumption and commercial processing (Maini and
Kaur, 2000; Prakash, 2000). Carotenoids and ascorbic
acid are antioxidants present in tomatoes (Giovanelli et
al., 2001). Tomatoes are highly perishable and large
quantities of tomato fruits go as a waste due to poor
storage facilities (Roy and Pal, 2000) It has been
estimated that out of 74.41 lacs tones of annual tomato
production in the country, 25-30 per cent of tomato fruits
get spoiled in India due to glut in the market and improper
handling and storage conditions (Mangal and Siddiqui,
2000). The present investigation was carried out to study
the physical characteristics and nutritional composition of
newely evolved tomato hybrids.
*Corresponding author E-Mail: aditiguptabkn@gmail.com
MATERIALS AND METHODS
Physical characterstics
Fruit pressure in the randomly selected fresh tomatoes
was determined by piercing the probe (hollow pointed
end) of the gauze through the lid. Total soluble solids and
titrable acidity were measured by using methods
developed by Rangana, 1986 and Amerine et al. (1967),
respectively.
Nutritional analysis of tomatoes
The tomatoes of both genotypes were blended in electric
blender and slurry was dried on plastic sheets in an hot
air oven, at 60±50C. It was powdered and analyzed for
nutritional composition. Moisture, total solids, crude
protein, crude fat, crude fibre and ash content in
tomatoes were determined using standard methods of
A.O.A.C (1995).Total soluble sugars and reducing sugar
168 Afr. J. Food Sci. Technol.
were estimated by standard method of analysis given by
Yemm and Willis (1954) and Somogyi (1945)
respectively. β-carotene in the sample was separated by
column chromatography and estimated calorimetrically
according to the standard method of (A.O.A.C., 1995)
analysis. The content of lycopene was estimated using
the procedure outlined by Adsule and AmbaDan (1979)
Ascorbic acid in the sample was estimated by titration
method of (A.O.A.C., 1995).Calcium and iron were
estimated by (Lindsey and Norwell, 1969), whereas
Phosphorus was determined colorimetrically by the
standard method of analysis given by Chen et al. (1956).
After collecting relevant data appropriate statistical tool
used for data analysis.
RESULTS AND DISCUSSIONS
Physical characterstics
Two genotypes, i.e. open pollinated Hisar Arun Selection
7 (SEL-7) and hybrid ARTH-3 were analyzed for their
physical characteristics including fruit firmness, juice and
pulp content. The results obtained are presented in Table
4.1
Total soluble solids and titrable acidity
Data on total soluble solids and titrable acidity is
depicted in Table 4.2
The total soluble solids (TSS) were recorded as 5.1 and
0
5.5 Brix in the analyzed two tomato genotypes .The
ARTH-3 had significantly (p<0.05) higher amount of TSS
than SEL-7. The difference with respect to TSS of fruit
might be due to varietal difference (Thakur et al. 1995).
The amount of total soluble solids in present study are
equivalent to that obtained by Radhakrishnaih et al.
(1987), Nainwal et al. (1992) and Ereifej et al. (1997),
who reported 4.2 to 6.00; 4.38 to 5.95 and 5-6 0Brix of
TSS in different varieties of tomatoes. The acidity
expressed as per cent anhydrous citric acid in fruit was
0.54 and 0.50 in SEL-7 and ARTH-3, respectively. Ereifej
et al. (1997) also reported 0.1 to 0.5 per cent titrable
acidity in tomatoes.
Nutritional evaluation of tomatoes
Tomatoe genotypes SEL-7 and ARTH-3 were analyzed
for their proximate composition, total soluble solids, sugar
contents, ascorbic acid, pigments and mineral profile.
The results obtained are presented as under:
Fruit firmness
Fruit firmness was found to be 0.62 and 0.67 kg/cm2 in
SEL-7 and ARTH-3 respectively . In earlier study,
Gowda et al. (1994) observed that the average firmness
in eight different varieties of tomatoes ranged from 4.0 to
8.4 lbs/sq. inch, minimum fruit firmness was reported in
Pusa Ruby and maximum was in Lerica.
Juice and pulp content
Juice content of tomato genotypes SEL-7 and ARTH-3
was 30.86 and 22.11 ml/100g, whereas their pulp content
was 68.47 and 76.41 g per 100g, respectively. Data
indicates that pulp content was significantly (p<0.05)
higher whereas juice content was significantly lower in
ARTH-3 than SEL-7.The observed difference may be
attributed to the variations in both the genotypes studied.
Similarly, wide range of juice content i.e. of 53.6 and 83.3
per cent and 45.0 to 83.3 per cent in tomatoes was
reported earlier by Aggarwal et al. (1995) and Kumar and
Singh (1996), respectively.
A slightly lower values for pulp content than those
observed in our study, i.e. 24.7 to 48.0 and 23 to 50 per
cent have been reported by Gowda (1994) and Madaiah
et al. (1986).The observed difference may be due to
genetic difference in tomato cultivar studied.
Proximate composition
Data on proximate composition is presented in Table 4.3
Moisture
Moisture content of SEL-7 and ARTH-3 was 94.45 and
92.27 per cent, respectively. Significantly (p<0.05) higher
amount of moisture content was found in SEL-7 than in
ARTH-3.The moisture content of these tomato genotypes
was close to the values reported by Gowda et al. (1994)
and Loiudice et al. (1995). Similarly, Thakur and Kaushal
(1995) also observed 94.00 to 95.05 per cent moisture in
tomatoes.
Crude protein
The protein content was 14.73 g per 100g in SEL-7 and
15.62 g per 100g in ARTH-3, on dry matter basis. The
protein content did not differ significantly between the
genotypes. Shibli et al. (1995) reported 1.0-2.0 per cent
protein in tomatoes on 90 per cent moisture basis. Willis
(1984) also reported 0.8 per cent protein in different
varieties of tomato on fresh matter basis. They also
observed non-significant differences in protein content in
Gupta et al. 169
Table 4.1. Physical characteristics of tomatoes
Physical characters
2
Fruit firmness (kg/cm )
Juice content (ml/100 g)
Pulp content (gm/100g)
Genotypes
SEL-7
0.62±0.03
30.86±1.52
68.47±1.53
‘t’ value
ARTH-3
0.67±0.05
22.11±1.48
76.41±3.02
NS
7.14**
3.99*
Table 4.2 : Acidity and total soluble solids of tomatoes
Parameters
Acidity (%)
Total soluble solids (ºBrix)
Genotypes
SEL-7
0.54±0.02
5.1±0.2
‘t’ value
ARTH-3
0.50±0.03
5.5±0.3
NS
3.54*
Table 4.3 : Proximate composition of tomatoes (g/ 100 g dry weight)
Proximate composition
Moisture
Protein
Fat
Ash
Fibre
Carbohydrates
Genotypes
SEL-7
94.45±1.63
14.73±1.52
1.61±0.69
7.34±0.58
7.58±1.21
69.48±0.32
four tomato varieties studied.
Crude fat
The crude fat content of both the genotypes of tomato
was almost similar i.e. 1.61 and 1.56 per cent in SEL-7
and ARTH-3, on dry matter basis, respectively. The data
of the present is in accordance to the results of study of
Anita (1998), who reported that crude fat content in
different tomato genotypes varied from 1.54 to 1.89 per
cent in dry matter basis.
‘t’ value
ARTH-3
92.24±1.52
15.62±1.61
1.56±0.38
7.21±1.13
8.69±1.23
66.27±0.92
3.54*
NS
NS
NS
NS
5.69**
respectively, which corresponded to 0.49 and 0.62 per
cent, in fresh matter basis. Abdel Rahman (1982) also in
the earlier study reported the similar amount of fibre
content (0.56%) in tomatoes on fresh matter basis. Shibli
et al. (1995) found 0.5 to 0.7% of fibre on four varieties of
tomatoes. Carbohydrates content of SEL-7 and ARTH-3
was 69.48 and 66.27 g per 100 g, respectively on dry
matter basis. Carbohydrate content of SEL-7 was
significantly higher than carbohydrate content of ARTH-3.
Sugar content
Ash content
The ash content in SEL-7 and ARTH-3 was determined
as 7.34 and 7.21 per cent, respectively, on dry matter
basis. The values corresponded to 0.48 and 0.53 per
cent when calculated on fresh matter basis. Non
significant difference was observed in ash content of both
the genotypesResults obtained are in close conformity to
those obtained by Ereifej et al. (1997) who reported 0.5 to
0.7 per cent ash in tomatoes on fresh weight basis.
Crude fibre
The crude fibre content in SEL-7 and ARTH-3 was
determined 7.58 and 8.69 per cent, on dry matter basis,
Data on total sugar, reducing sugar and non-reducing
sugars are presented in Table 4.4 The total sugar content
was found to be 25.31 and 27.45 per cent in SEL-7 and
ARTH-3 on dry matter basis, respectively. ARTH-3
contained significantly (p<0.05) higher amount of total
sugar content than SEL-7. Similarly, Loiuidice et al.
(1995) and Thakur and Kaushal (1995) also reported very
close range of sugar in tomato varieties.
The reducing sugar content was 22.76 and 23.29 per
cent in SEL-7 and ARTH-3 on dry weight basis,
respectively. The reducing sugar content was found in
similar range in two genotypes. These findings are very
close to those reported earlier by Pathak and Mahajan
(1978), Joshi et al. (1983) and Thakur and Kaushal
170 Afr. J. Food Sci. Technol.
Table 4.4 : Sugar content of tomatoes (g/ 100 g dry weight)
Sugar
Total sugar
Reducing sugar
Non-reducing sugars
Genotypes
SEL-7
25.31±1.23
22.76±1.39
2.60±0.22
‘t’ value
ARTH-3
27.45±1.24
23.29±1.19
3.82±0.53
18.24**
NS
3.84*
Table 4.5 : Ascorbic acid and pigments of tomatoes (mg /100 g fresh weight)
Vitamins and pigments
Ascorbic acid
Lycopene
β-carotene
Genotypes
SEL-7
31.33±1.23
3.23±0.92
5.40±1.62
‘t’ value
ARTH-3
27.82±2.17
4.03±0.87
6.78±2.13
3.94*
3.69*
NS
Table 4.6 : Mineral content of tomatoes (mg/100 g dry weight)
Minerals
Calcium
Phosphorus
Iron
Genotypes
SEL-7
76.41±0.75
374.12±6.61
12.29±1.57
‘t’ value
ARTH-3
77.75±1.82
386.05±2.35
11.61±0.84
NS
NS
NS
Mean ± Standard deviation of three independent observations
** (p < 0.01) Highly-significant
*
(p < 0.05) significant
NS Non -significant
(1995). The non-reducing sugar content in SEL-7 and
ARTH-3 was 2.60 and 3.82 per cent, respectively. ARTH3 had significantly (p<0.05) higher amount of nonreducing sugar than SEL-7. On the contrary, Pathak and
Mahajan (1978) reported 0.31 to 0.51 per cent of nonreducing sugar in raw tomatoes on fresh matter basis
considering 93 to 95 per cent moisture. It may be due to
varietal difference.
Ascorbic acid and pigments
Ascorbic acid and pigment content of genotypes i.e. SEL7 and ARTH-3 are depicted in Table 4.5 The β-carotene
content was 5.40 and 6.78 mg per 100 g in SEL-7 and
ARTH-3, respectively. The content of β-carotene was
observed slightly higher in ARTH-3 than in SEL-7
genotype. Data corresponds to earlier study by Nainwal
et. al (1992) and Anita (1998), who reported β-carotene
content range from 4.75 to 6.25 and 4.80 to 5.30 mg per
100 g in different tomato genotypes .
The ascorbic acid content was found to be 31.33 and
27.82 mg per 100g in genotypes SEL-7 and ARTH-3,
respectively. The data indicates ascorbic acid content
was significantly (P<0.05) higher in SEL-7 than in ARTH-
3. Similar to this study Anita (1998) and Thakur and
Kaushal (1995) reported that vitamin C content ranged
from 19.88 to 27.68 and 19.50 to 30.06 mg per 100 g in
different tomato genotypes.
Lycopene content was determined as 3.23 and 4.03 mg
per 100g in tomato puree prepared from SEL-7 and
ARTH-3, respectively. Lycopene content was significantly
higher in ARTH-3 than in SEL-7. Data corresponds to
earlier study by Anita (1998) and Nainwal et. al (1992)
who reported lycopene content range from 0.84 to 3.99
and 1.40 to 4.15 mg per 100 g in different genotypes of
tomato.
Minerals
The mineral content of two genotypes of tomato is
presented in Table 4.6
Calcium
The calcium content was 76.41 and 77.75 mg per 100 g
of SEL-7 and ARTH-3 respectively, on dry matter basis.
Non-significant difference in the calcium content was
Gupta
observed. The results of present study are similar to that
of Shibli et al. (1995) and Ereifej et al. (1997) who
reported calcium content of tomato in the range of 69 to
76 mg per 100g of solids.
Iron
The iron content of two genotypes studied was 12.29 and
11.61 mg per 100g on dry matter basis in SEL-7 and
ARTH-3 ,respectively. There was non-significant varietal
influence to the iron content. Shibli et al. (1995) reported
1.4 to 1.8 mg of iron on 90 per cent moisture basis in four
different varieties of tomatoe.
Phosphorus
The phosphorus content of two tomato genotype was
374.12 and 386.05 mg per 100 g. The phosphorus
content was slightly higher in ARTH-3 than SEL-7,
however the difference was not significant.The
phosphorus content obtained in tomato was close to the
value reported earlier by Loiudice et al. (1995) and Shibli
et al. (1995) who reported 450 to 598 mg and 465 to 706
mg per 100 g of phosphorus on dry matter basis in
different varieties of tomatoes, respectively.
Conclusion: The present investigation was conducted to
study nutritional composition of two tomato genotypes
(HAS-7 and ARTH-3). The results indicated that both
tomato varieties contained good nutritional profile and
physical properties and can be used to make further
nutritional products.
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