The effects of firmness of raw tomatoes on selected quality characteristics of canned products was the primary objective of this study. Firm fruits, as sorted with Holme's Vibratory Sorter, were found to be significantly (P≤ .05) higher in drained weight, Agtron E‐5 color readings, total acidity, sodium hexametaphosphate‐soluble, and sodium hydroxide‐soluble pectic substances, and lower in pH, soluble solids, soluble solids/acid ratio, and water soluble pectin than soft and unsorted fruits. In determining the sensory quality, firm fruits were superior in flavor, texture, and overall quality but inferior in color compared to soft and unsorted fruits. This investigation revealed that sorting fresh tomatoes with a vibratory sorter and canning only the firm fruits had a positive impact on improving the quality of canned products.
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IBRAHIM A. WAHEM (1988) studied this question.
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