Colour is one of the most important single quality attributes of tomatoes for processing. The character of the red colour affects the appearance and public acceptance of the finished products. The colour of the raw product is related to that of the finished product and processing conditions cannot usually improve on it. The production cost of a high grade juice or paste does not differ significantly from that of a lower grade juice (Filice and Malcolm, 1958). Both the commercial grower and the processor need an insight into the mechanism of the colour formation, the former as an aid in selecting the best suitable varieties for his particular climatic region, and the latter to evaluate the influence of processing on the colour of his final product.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.113559 |
| Date | January 1961 |
| Creators | Van Loon, John. B. |
| Contributors | Anastassiadis, P. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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