Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars |
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Authors: | D V SCHLIMME K A COREY BC FREY |
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Affiliation: | Authors Schlimme and Corey are affiliated with the Dept. of Horticulture, and Author Frey is affiliated with the Dept. of Agricultural Engineering, Univ. of Maryland, College Park, MD 20742. |
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Abstract: | Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam-peeled fruit was 4.1% greater than lye-peeled fruit; no cvs differences were detected. Quantity of blossom-end peel was not affected by peel treatment, but differences among cvs were shown. Steam-peeled tomatoes averaged 6.2 cm2 and lye-peeled < 1 cm2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam-peeled than for lye-peeled fruit, canned product quality was better for lye-peeled fruit. |
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