CONTENTS

REDDY and LAKSHMI
of reducing sugars (sucrose), formation of acids by
break down of polysaccharides and by degradation
of pectic compounds and uronic acid. (Table1)
Total soluble solids TSS increased from 0 day
(12.00%) to 60 th day (12.09%) Table 1. A study
conducted by Zindarcic and Pozrl (2006) reported
similar results that soluble solids increased slightly
from 5.06 % to 6.92 % at 5 0 C (during 28 days period)
and from 5.06 % to 6.26 % at 10 0 C (during 21 days
period). Significant differences (p < 0.05) were
observed among treatments of but T 1
(12.05%)
followed by T 2
(12.02%) and T 3
(12.01%) whereas
sample T 4
did not record any changes and retained
same TSS content (12.00%) throughout the period
of study. A slight increase in TSS was observed in
all the products which may be due to loss of moisture
leading to increased concentration of the product
Moisture content The results in Table 1 show that
there was significant difference (p < 0.05) in the
moisture content of puree from 0 day (81.24%) to
30 th day (80.18%). As the storage period increased
moisture content decreased in all treatments.
Decrease in the moisture content of the product may
be due to high temperature and low humidity in the
ambient conditions. Other reason for decrease can
also be attributed to 150 gauge polythene bags, used
for packing the products.
Vitamin C According to Table 1 significant
differences (p < 0.05) were observed in vitamin C
content during the period of storage. Tomato puree
had high vitamin C content on 0 day (38.71mg %)
which then decreased significantly by the 60 th day
(4.17mg %). Rapid decrease in vitamin C content
was observed from 0 day (48.71mg %) to 30 th day
(8.88mg %).
Among all the treatments T 1
recorded higher
vitamin C content (19.03mg %) followed by T 2
(17.97mg %) and least in T 4
(15.19mg %). Vitamin C
content decreased significantly as the irradiation
dosages and days of storage increased. This was
confirmed by Tobback (1977) that ascorbic acid is
very sensitive to ionizing radiation. The ascorbic acid
gets converted to dehydroascorbic acid on irradiation
treatment, which becomes highly unstable leading
to loss of vitamin C.
Lycopene: Results showed that significant changes
(p < 0.05) were recorded in lycopene content. There
112
was a drastic decrease from 0 day (13,318.46 µg %)
to 30 th day (8143.11 µg %) which further decreased
to 3688.80 µg % on 60 th day. Significant changes (p
< 0.05) were noticed among the treatments in which
lycopene content was highest in T 1
(9.462.75 µg %)
and lowest in T 4
(7,527.58 µg %). Significant
differences (p < 0.05) were observed between
treatments and periods. (Table 2). This was justified
by Capanoglu et al. (2008) claimed that the losses in
lycopene of 4.6%, was caused by the removal of
seed and skin during the processing. The additional
loss is presumably attributable to oxidation reactions
taking place during processing treatments.
Reducing sugars Significant changes (p < 0.05)
were observed in reducing sugars in tomato puree
during the storage periods. Tomato puree had higher
reducing sugars on 60 th day (10.37%) when compared
to 30 th day (7.36%) and 0 day (4.41%). (Table 2).
The increase in reducing sugars may be due to
hydrolysis of sugars by acids or due to degradation
of disaccharides to monosaccharides (Reddy,
2004).The values of reducing sugars varied
significantly (p < 0.05) among the treatments.
Reducing sugars were more in T 1
(7.49%) followed
by T 2
(7.44%) and T 3
(7.30%). Lowest reducing sugars
were observed in T 4
(7.28%). Significant changes were
observed in the interaction effects. Reducing sugars
increased on storage period in all the treatments.
Total Bacterial Count and Total Mould
Count On 0 day no bacterial count was recorded in
T 3
and T 4
but T 1
recorded 0.13 cfu g/ml (cfu = Colony
Forming Units) and T 2
recorded 0.10 cfu g/ml. On
30 th day bacterial count was more than double of that
was noticed on 0 day. Highest bacterial count was
recorded in T 1
(0.43 cfu g/ml) and in T 4
nil count was
observed proving that at higher irradiation dosage
bacterial growth could be controlled. Higher bacterial
count was observed in T 1
(0.80 cfu g/ml), followed
by T 2
(0.70 cfu g/ml) and least was recorded in T 4
(0.16 cfu g/ml) on 60 th day (Fig 1). Traces of bacteria
can be attributed to non-sterilization of the
polyethylene covers. No mould growth was noticed
in both tomato puree and crush samples in the entire
period of storage study of 60 days. Similar results
were reported by Langerak and Damen (1978) in
prepacked soup-green stored at 10 0 C.