COLOR AND LYCOPENE CONTENT OF TOMATO PUREE AFFECTED BY ELECTROPLASMOLYSIS

摘要

Tomato puree was produced using three different breaking methods, namely heating by steam injection, by electroplasmolysis, and combination of both steam injection and electro-plasmolysis. In electroplasmolysis, the tomato pulp was treated at the electric field strength of 68 V/cm for 1.5 seconds. L, a, b, a/b, tomato color index, total color difference, chroma difference, hue angle, and lycopene content of purees were measured. Puree samples breaked by electroplasmolysis had better color values and the highest lycopene content. The alb, tomato color index, and lycopene content of these samples were as 2.00; 49.94 and 273.9 mg/kg, respectively.