EFFECT ON PULP RECOVERY AND PULP PERCENTAGE BY USING TOMATO COLD PULPING MACHINE AT ROOM TEMPERATURE

This study was conducted on three varieties of tomatoes; V1 (Roma), V2 (Nagina) and V3 (Money Maker) by extracting pulp and isolating seed peel from fresh tomatoes at room temperature with an indigenously fabricated tomato pulp machine. Crop parameters such as tomato sizes, ripeness level (maturity) and texture analysis for color strength and rupture were studied in relation to extracting pulp in combination with machine parameters. All these factors were entered in CRD statistical design with three replicates each. The analysis of variance was carried out using PROC GLM (general linear model) SAS-2009. Greater pulp rate (490.63 g/min) and percentage (90.05%) was obtained in case of red ripe tomatoes because of their less rupture strength than the ripe one’s. During chemical analysis of extracted pulp, it was found that its pulp characteristics such as brix no., pH, total soluble salts, acidity and vitamin C were significantly affected by pulp machine cylinder type, maturity level and temperature.