Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars

Abstract

ABSTRACT Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam‐peeled fruit was 4.1% greater than lye‐peeled fruit; no cvs differences were detected. Quantity of blossom‐end peel was not affected by peel treatment, but differences among cvs were shown. Steam‐peeled tomatoes averaged 6.2 cm 2 and lye‐peeled < 1 cm 2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam‐peeled than for lye‐peeled fruit, canned product quality was better for lye‐peeled fruit.