Effect of treatment hot break single strength tomato juice (SSTJ) with different concentrations exogenous pectin methylesterase (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 and 50 U/ 100 ml juice) (PME) produced by Aspergillus niger under optimum conditions (45°C pH= 4 for 10 min in a water bath) selected based on preliminary experiment was investigated this study. The maximum viscosity value (342 cP)...

Tomatoes are a high-value crop all over the world, including Ethiopia. Tomato ripening is highly dependent on ethylene action as climacteric fruit, making this fruit perishable in short period of time. Pre-storage treatments such CaCl 2 and edible coatings essential for preserving quality after harvest extending shelf life. The purpose study was to determine effect tomato postharvest experiment...

abstract: this study was aimed at probiotication of tomato and carrot juices using lactobacillus plantarum, lb. fermentum, lb. casei, lysinibacillus sphaericus and saccharomyces boulardii. to enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. tomato and carrot juice samples were pasteurized for 20 min at 63 °c. lb. fermentum, lb. plantara...