Physio and Organoleptic Characteristics of Tomatoes and Ketchup Prepared from Different Varieties of Tomato

Tomatoes are a boots of nutrient enriched with antioxidants and essential mineral that are vital for growth, fighting cancer, increasing immunity, improved vision and fighting against infections etc. Moreover, tomatoes ranked top among the canning and value addition food industries for making culinary products for storage. During the glut season, food preservation is a sound approach to store the product for further use to meet the domestic and commercial demands at reasonable price by storing them in off-season. In the present research work, three varieties of tomato namely TH1, TH1251 and TH SHIVA were evaluated in terms of physical parameters i.e. shape, size, colour and firmness etc. Tomatoes were processed and further evaluated organoleptically in terms of colour, flavor, taste, texture and over all acceptability on a nine point hedonic scale for ketchup making so that the best variety should be utilized for making tomatoes ketchup for food preservation. The results concluded that there was statistically significant difference found among the three different varieties of tomato and TH 1 had overall high acceptability (1.25±0.37) in terms of colour (1.14±0.37), flavour (1.14±0.37), texture (1.42±0.37) and taste (1.25±0.37) as well.