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Tomato Puree

The Fruit

Tomatoes (Lycopersicon esculentum) are possibly the most common vegetables in the World. Indian Tomatoes come in many different varieties, the best of which are Rupali, Rashmi & Namdari. Tomatoes grow on small shrub-like plants at ground level. The shapes vary with varieties from perfect round to elliptical or oval. Tomatoes vary in shades of attractive yellow, orange and red when full ripe. The fruits are juicy, the fleshy cone embedding many soft tiny seeds. The fruits are highly perishable and require special care in handling. .

General Description

Tomato Puree is made by concentrating pure tomato juice after the seeds and skin have been removed out of sound, fully ripe tomato. The juice is passed through 0.7 mm sieve and concentrated by evaporation of water from juice .


Tomato Puree is used as a direct replacement of raw tomatoes in all forms of cooking. It is also used in the production of tomato juice, ketchup, sauces, soups, curries, chutneys, pickles etc.

Specification of Tomato Puree
Physical, Chemical and Organoleptic Characteristics

T.S.S. ( Brix) 11.51
Acidity (% as C/A) Min 0.9
pH < 4.50
Brix Acid Ratio 12.7
Ascorbic Acid(ppm) Min 100
Viscosity(Bostwick at 12 * Brix at 20 * C) 5-8 cm/30 sec.
Additives Nil
Pesticide residue Absent
Colour Bright Red
Flavour Characteristic
Taste Characteristic

Microbial Characteristics

T.P.C. CFU/g < 50
Yeast CFU/g < 50
Mould CFU/g < 10

Howard Mould Count

(% of the +ve fields) < 40

Average Composition of pulp (Per 100gm)

Edible Portion (%) 100.00
Moisture (gm) 93.10
Protein (gm) 0.90
Fat (gm) 0.10
Minerals (gm) 0.60
Fibre (gm) 0.70
Carbohydrates (gm) 3.60
Energy (K.CaI) 23.00
Calcium (mg) 20.00
Phosphorus (mg) 36.00
Iron (mg) 1.80
Vitamin C (mg) 31.00
Vitamin B (mg) 0.48
Vitamin A (g) 192.00
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