「クッキングトマト」としての利用に向けた加工用トマト品種の加熱調理適性の評価(普及・教育・利用)

概要

論文の詳細を見る
Most of tomatoes produced in Japan have been consumed for fresh eat. Accordingly, processing tomato cultivars suitable for cooking are not popular at all in the Japanese markets. The study to evaluate the cooking suitability of processing tomato cultivars had been conducted. Twenty-three determinate type cultivars were grown in open fields in Tohoku National Agricultural Experiment Station. Growth, yield, fruit storability, cooking suitability, taste of heated juice, etc. were analyzed. Based on these analyses, we selected 'Toyokoma', 'Natsunokoma' and 'Nitakikoma' as cultivars suitable for cooking in northern Japan. We obtained the positive relation between juice taste and the sugar/acid ratio, and negative relation between heated juice viscosity and dry matter rate of pulp. These relations could contribute for selection and breeding of new tomato cultivars for cooking.
園芸学会の論文
2004-09-15