Lycopene, a pigment found in plants, is responsible for the vibrant red hue rampant in the organic type's tomato dust. This pigment's molecular structure is very similar to that of the well-known yellow pigment carotene, which is found in plants and is a precursor to vitamin A. Lycopene is not located in the part of the tomato that is transparent and known as the serum; rather, it is found in the part of the tomato that is insoluble and is found in large amounts in fully ripe red tomatoes. This goes against the common idea. It goes through a number of oxidative changes when it is heated, particularly when it is heated in the presence of air. The tannins that are found in some spices, such as cloves, and cinnamon, which are employed in the preparation of ketchup, sauces, soups, and other processed items, have an adverse effect on the color of the ketchup. 
Therefore, the utilization of spices is required in order to cut down on the amount of tannins present. To do this, it is frequently recommended that spice oils be used rather than actual spices. The fact that completely ripe red tomatoes must be used to manufacture processed tomato products to achieve the highest possible color intensity is made abundantly evident by the features discussed above. During storage, they tend to become brown. The use of green tomatoes as raw materials in the preparation of processed products will, as a result, naturally lead to a general blackening of processed tomato products while they are being stored. To find a solution to this issue, farmers and manufacturers in other countries spend a significant amount of importance on the sorting and grading of tomatoes used in the production of tomato-based goods. The great quality of the product more than makes up for any potential losses that may be incurred as a result of getting rid of immature tomatoes or cutting off the green parts of tomatoes that are only partially ripe. However, to achieve a vivid red color, most tomato product manufacturers add color. Using red, unripe tomatoes will cause the fresh produce to be brown more quickly than usual, but these colors will help mask this browning to some extent. The browning will still appear when the product is stored, however. CCSHAU, Hisar is responsible for the development of this nematode-resistant variety. It originated from the crossing of HS101 and Resistant Bangalore Cross. These plants bloom early and are quite clear. 
The fruit is spherical and ranges in size from moderate to large. Ability can be cultivated even in regions that are plagued by nematodes. The rich, verdant foliage that characterizes dwarf bushy plants is easily recognizable. Its thick leaves shield the fruit from the damaging effects of the sun. The fruit has the shape of a pear and ranges in size from small to medium. When it is mature, the flesh is firm, there are few grains, and the color is a consistent red. Fruit that is indeterminate in size, quite huge, round, with green tips on the stems, smooth, and sensitive. This is a late stage of puberty. Produces approximately 280–300 kg of hybrid tomatoes per hectare. F1 hybrids with a high potential yield are resistant to root-knot nematodes. It takes about 160 days to generate an average yield of 750 kg/ha, making it suited for the fresh vegetable market. The plant only partially loses its leaves and is relatively compact. When fully ripe, the fruit has a round to flat crimson appearance and is firm, smooth, appealing, and uniform. Plants with an exceptionally high level of resistance to root-knot nematodes The typical output is between 600 and 625 rotations per hectare. IAHS in Bangalore is responsible for the creation of the hybrid. Some plants can withstand the wilt caused by bacteria. The fruit is orange-red in color, rectangular in shape, weighs around 90 grams, and has 5.6% soluble solids. The typical output is 79.5 tons of product per acre. 
The fruit is lumpy, square, medium in size (70-80 g), great in appearance and hardness, with a regular circular green shoulder, low pH, good color, and high soluble solids. Mamdhari Seeds Pvt. Ltd. produced it in Bangalore. Additionally able to undergo processing. It is an early maturing hybrid produced by Namdhari Seeds Pvt. Ltd., located in Bangalore, and boasts a prolific factory. The fruit is oval in shape and weighs between 80 and 90 grams. It is a vibrant red color and has a remarkable level of firmness. IARI in New Delhi is responsible for the development of this particular hybrid. The fruit is round, medium in size, and has a high level of preservation. The resilience of the field to nematodes resulted in an average output of 55 tons per hectare. The processing and storage of high-fat seasonal tomatoes for consumption during the off-season is the goal of the method that was just described. It is possible to produce hybrid tomatoes that are well suited for producing tomato paste or concentrate made from pulp. In an open steel bowl or steam pot, work the dough until it reaches the consistency of a mash (15-12 OBrix) or a paste (25 Brix). Before the product is packaged for long-term preservation, sodium benzoate is added as a preservative at a concentration of 250 parts per million or 0.1%. To make tomato paste, the tomatoes need to be seeded and peeled, and then they need to be cooked down and concentrated for several hours. There are times when sugar is added to improve the flavor. It is a deep rich red core. Tomato paste is made by processing whole tomatoes, and its typical concentration of tomato solids ranges from 4.5 to 6.0 percent. TSS, which stands for "total soluble solids," is the standard measurement utilized by the industry when discussing the amount of solids present. This particular measurement leaves out any insoluble solids. 
The TDS of the sauce should be at least 14%, as recommended by the industry standards that are universally recognized. Making one kilogram of tomato paste at a temperature of between 26 and 28 degrees Brix takes approximately six kilograms of fresh tomatoes, on average. The most popular form of ketchup, also known as a double concentrate, has a full Brix range of 26 to 28, but you may also get triple concentrates with a concentrated Brix range of 36 to 38. The consistency of tomato paste is different from that of tomato paste, and so is the level of flavor it possesses. Ketchup is more concentrated in taste and has a thicker consistency, whereas ketchup is less intense in flavor and has a thinner consistency. Tomato puree has between 11 to 14 percent soluble solids, which is identical to tomato paste except for having a lower concentration overall. In a single moment, a significant number of tomatoes of Shiva's renowned quality made their debut on the local market. This tomato is being used in a wide variety of brand-new goods. This took a significant amount of time to complete. Throughout the last few years, much work has been put in to increase the company's capability of entering new markets and countries. This elevated degree of security directly reflects the high quality of our products and services, enabling us to fulfill our client's requirements in the shortest amount of time feasible. Because of these two advances in technology, we can now provide customers worldwide with the most up-to-date versions of our products. 
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