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Tomato pastes of 26.5% total solids were made from VF‐1457879, 68B‐Mars and VF‐10 tomatoes at pink (M 1 ), medium red (M 2 ) and full red (M 2 ) maturities. There were 27 ninhydrin‐positive compounds found in tomato pastes. The pastes made from riper tomatoes contained more free amino acids, water soluble pectins and total nitrogen, but less ascorbic acid and protopectin. Total pectin content was found to be positively correlated with the consistency of the pastes. Calcium, magnesium, potassium and sodium in pastes were found to have no significant correlation with changes in harvest maturity of the tomato fruits.
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Liu et al. (1979) studied this question.
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