Author Description

Tomato is one of the valuable fruit which belongs to the family Solanaceae. People use tomato in various forms like canned tomato paste, tomato juices, tomato ketchup and tomato sauce. Due to increasing standards of living in the cities and the rapid urbanization taking place in the rural areas, consumption of tomato based products is expected to go up steadily. During present study canned tomato paste was irradiated to increase the shelf life. Canned tomato paste was irradiated at two different doses i.e. 1 and 3 kGy. The results of proximate analysis i.e. moisture content, ash content, fat content, carbohydrate content and TSS content were compared with the control sample which was not irradiated. 3kGy dose was considered as an optimized dose after comparing results with reported articles. During 1st week moisture content in canned tomato paste sample radiated with dose 3 kGy was 22g100-1g, ash 2.65 g100-1g, TSS 1.9 brix %, protein 0.1 g100-1g, fat 0 g100-1g and carbohydrate 75.25 g100-1g. During 3rd week moisture content in canned tomato paste sample radiated with dose 3 kGy was 11 g100-1g, ash 2.29 g100-1g, TSS 0.87 brix %, protein 0.06 g100-1g and carbohydrate 94 g100-1g.