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What is HPLC Study of Organic Acids in Tomato Juice about?

This study investigated the effect of break temperature on organic acids and sugars in canned tomato juices from two varieties of tomatoes (VF145-7879 and UC82B) using HPLC analysis. The researchers found that oxalic, citric, galacturonic, malic and pyrrolidonecarboxylic acids were present in the canned juices. Oxalic and galacturonic acids decreased as break temperature increased. Fructose levels were slightly higher than glucose. Break temperature did not significantly impact sugar content for UC82B varie

Author

Angel Zuriel

Language

EN