SUMMARY—Among the advantages of processing tomatoes in the field, compared with processing solely at a cannery, are increased yield and reduced waste. Mechanically harvested tomatoes were processed at 500 lb/hr through a mobile field unit within 6 hr after harvest during the 1969 season. Processing within 6 hr from harvest prevented a loss of about 9.5 of the ripe tomatoes that occurred when processing was delayed 24 hr. An increase of 4.3 in solids recovery was obtained by acid treatment of the hot macerate, bringing the total increase to 13.8 for field processing. Either the single strength or concentrated material is suitable for bulk transport to a cannery for storage, additional concentration, or immediate formulation into sauces, catsup and other tomato product
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