Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis

Figures & data

Table 1 Breaking temperature and total and soluble solids contents of the puree samples produced by different preheating methods

	Raw material	S	SE	E
Breaking temperature (°C)	—	87.0 ^a	90.5 ^a	26.5 ^b
Total solids content (%)	—	16.66 ^a	16.37 ^a	17.30 ^b
Soluble solids content (%)	4.97 ^a	16.30 ^b	16.02 ^b	16.45 ^b
^a,b,cFor the same parameter, mean values followed by the same letter are not different (p < 0.05). S: Samples heated by steam injection; SE: Samples heated by steam injection and electroplasmolysis; E: Samples heated by electroplasmolysis.

Table 2 “L,” “a,” “b,” and “a/b” values of raw material and puree samples

	Raw material	S	SE	E
L	34.77 ^a	35.47 ^b	35.45 ^b	34.68 ^a
a	17.48 ^a	22.50 ^b	22.19 ^b	23.52 ^c
b	8.68 ^a	13.31 ^b	12.96 ^b	11.73 ^c
a/b	2.04 ^a	1.69 ^b	1.71 ^c	2.00 ^a
^a,b,cFor the same parameter, mean values followed by the same letter are not different (p < 0.05). S: Samples heated by steam injection; SE: Samples heated by steam injection and electroplasmolysis; E: Samples heated by electroplasmolysis.

Figure 1 The relationship between TCI and “a/b.”

Table 3 Some color parameters of fresh tomato and tomato purees

	Raw material	S	SE	E
TCI	51.61 ^a	46.79 ^b	47.07 ^b	49.94 ^c
ΔC	—	7.01 ^a	6.48 ^a	6.88 ^a
ΔE	—	7.09 ^a	6.53 ^a	6.93 ^a
Hue angle	—	30.75 ^a	30.32 ^a	26.48 ^b
^a,b,cFor the same parameter, mean values followed by the same letter are not different (p < 0.05).

Figure 2 “a/b” value and lycopene content of puree samples. (▪): a/b, (○): Lycopene.