Determination of the qualities of the tomatoes produces by organic fertilization without using pesticides and those produced using inorganic (conventional) methods and some products prepared from these tomatoes


Thesis Type: Doctorate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2005

Thesis Language: Turkish

Student: TURGAY MERCAN

Supervisor: Ömer Utku Çopur

Abstract:

In this research, some hybrid tomatoes named AG 2286 F1 and AG 2296 F1 were used as research materials.These tomatoes were harvested with both organic and inorganic agricultural methods and processed in order to get tomato juice and canned tomato. Packing materials were 720 mL glass jar for canned food, and 200 mL glass bottle for juice. These commodities were pastorized in 100 °C for 25 and 35 minutes. For crude material and product, after the production of these commodities, at 1th, 4th, 8th, 12th months, physical, chemical and sensorial analyses were performed. In addition minerals, heavy metals and pestisides contents of these commodities were determined. In this research, some hybrid tomatos named AG 2286 F1 and AG 2296 F1 were used as research material.These tomatos were harvested both organic and inorganic agricultural methods and processed in order to get tomato juice and canned tomato. Packing materials were 720 mL glass jar for canned food, and 200 mL glass bottle for juice. These commodities were pastorized in 100 °C for 25 and 35 minutes. For crude material and product, after the production of these commodities, at 1th, 4th, 8th, 12th months, physical, chemical and sensorial analyses were performed. In addition minerals, heavy metals and pestisides content of these commodities were determined. Pastorised tomato juices and pastorised canned tomatoes (in 100 °C for 25 minutes) were liked mostly by degustateurs because of their flavor and taste. It was determined that after sensory evaluations performed the AG 2286 F1 hybrid industrial type tomatoes grown with organic methods were better for taste, odour and flavor.