Tomatoes are a versatile food that can be eaten fresh or processed into various other foods, including tomato juice, tomato paste, sauces, preserves, purees, pastes, and even powder. Tomatoes are an important product that can be utilized best as fresh vegetables. Nearly eighty percent of the fresh tomatoes sold in affluent countries are processed. In India, the tomato processing sector is expanding slowly despite a rise in tomato production. This is mostly due to a lack of a constant supply of high-quality and low-cost raw materials in the processing centers. There is a significant demand for ketchup and ketchup in India, which has led to their production on an expanding scale, albeit still primarily in small batches. There is room for huge processing machines as there is a nearly continuous supply of tomatoes throughout the year. The degree of redness of the tomatoes that go into making a tomato product is one factor that determines how good that product will turn out. The red pigment known as lycopene can be utilized to determine the amount of tomato present in the product. Because the yellow and green sections of the tomato not only hide the red color but also cause it to turn brown due to oxidation, the only way to obtain a tomato product of high quality is to use ripe red vegetable tomatoes. Lengthy heating of the product after preparation should be avoided, as should a rapid cooling of the product; iron and copper equipment should not be employed at any step of the processing. When iron is present, lycopene, an oxidative auto-isomer of carotene, changes color to brown. 
Iron, when combined with the tannins found in tomatoes and the spices that are utilized, can also generate black compounds. Glass or stainless steel must be used in the construction of the tools and equipment. The fruits are of a medium size (70–80 g), circular, light green at the shoulders, dark red with nipples, and appropriate for fresh processing and insertion. The typical output is between 300 and 350 kg per hectare. The lower mass of the fruit is resistant to bacterial wilt and has characteristics that include being square, spherical, big, firm, and having green shoulders. It has an average yield of 460 kg per hectare, making it excellent for the fresh vegetable market. The plants stand out due to their dark green coloration and globose, scarlet fruit that ranges in size from medium to giant. The first harvest occurs 70–75 days after the seeds are planted and are resistant to TLCV. The typical output is between 400 and 450 rotations per hectare. The unshaped plant has broad leaves and gorgeous red fruit that is slightly elliptical, firm, and has a thick peel. A medium-sized plant that has long viability. The weight of the fruit ranges from 90 to 95 grams. The typical harvest is between 400 and 500 kg per hectare. Plants that grow in rows and columns have multiple branches and produce fruit in groups of two to three, which are round, medium to small in size, and turn red when mature; these plants are appropriate for planting in the winter. The yield is between 250 and 275 rotations per hectare on average. The plants are quite bushy and have many branches coming out of them. The fruit has a round and flat shape and is of medium size. It has 5 or 6 leaves and is entirely crimson when it is ripe. The initial harvest occurs 75–80 days following the planting of the seeds. The typical output is two hundred fifty kg per hectare. The weight of the fruit is approximately 70 grams. When it is fully mature, the fruit has a consistently red color. It produces an average of 300 kilograms per hectare and is suitable for processing. 
Enhanced Maruti and 'Red Cloud' are examples of typical dwarf varieties. They produce fruit that is of medium size and is all the same color. With a production of 395 q/ha, it has been seen to function admirably in both summer and winter. Hisar's CCSHAU is responsible for developing this variety. An enhanced genealogy technique that was developed from the breeding of Pusa Early Dwarf and Kl. The dwarf plant stands erect with fluffy leaves and regular flower clusters; there are 15-20 fruits on the plant. The fruit is spherical, red, medium in size (65-70 grams), has 4-6 dots, and the flesh is dark red. 60–65 days after the seeds were planted, the first harvest was brought in. 80–85 days are required for cultivation, and the average premature yield is 150 kw/ha, while the total output is 287 kw/ha. After the green, ripe, rotten affected, and faulty tomatoes had been removed, the remaining tomatoes were sorted into four grades: Super A, Super, Fancy, and commodities. The commodities were then wrapped in bamboo baskets, plastic trays, and polyethylene bags. Bringing tomatoes down to 120–130 degrees Celsius extends their shelf life. Plastic and wooden boxes of varying sizes are typically utilized when packaging and transporting items for an extended period. The ripe green fruits can be kept at 10-15 degrees Celsius for up to 30 days, while the mature tomatoes can be kept at 4.5 degrees Celsius. Ten days' worth of storage at 85–90% relative humidity is recommended. When tending to the plant, make sure to use only ripe, red tomatoes. The yellow and green portions of fully ripe tomatoes not only conceal the tomato's red hue but also turn brown as a result of oxidation. During the processing phase, iron equipment should be avoided. When lycopene is exposed to iron, it takes on a brown color. Additionally, black compounds can be formed when the iron is combined with tomato or spices. When you are finished creating tomato-based processed foods like ketchup, sauces, chutneys, and soups, you should avoid heating the items for an extended period and then fast cooling them. 
It is not sufficient to just wash the tomatoes with water since the filaments of mold and other bacteria that are located in the cracks, wrinkles, folds, and hollows of the stems cannot be easily eliminated by washing. If you want to prevent the tomato product from fermenting after it has been packaged, it is advisable to put it through the pasteurization process. One of the primary issues with ketchup and other sauce-based products is the formation of black neck. Has an impact on the overall quality of the product. It is possible to match the black channel. The temperature of the spicy sauce within the bottle should be at least 85 degrees Celsius. Keep the amount of space in the bottle to a bare minimum (the more air, the darker it becomes). Iron can be found in salt and metal equipment; thus, reducing iron contamination is important. Substitute corn syrup or dextrose for some of the sugar in the recipe (a syrup that contains sulfur and prevents it from darkening). Include either 100 ppm of sulfur dioxide or 100 mg of ascorbic acid in the recipe. It is best to store the bottle in an inverted or horizontal posture so that the trapped air (O2) can be distributed evenly throughout the bottle, reducing its concentration in the neck to an adequate amount to prevent blackening. After the head has been removed, use cloves. Because it is the best ketchup available, Shiva has always been a consistent presence on the shelves of supermarkets. The corporation has made tremendous strides in the previous five years toward improving its standing in the worldwide market. 
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