Tomatoes grading

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Moisture Determinations. Because the moisture content of many fruits and vegetables is an index to maturity and quality, moisture determinations are employed extensively in the grading of raw fruits and vegetables, and in some cases— for example, tomato products—the finished item may be sold on the basis of moisture content. 

Paran, E. and Engelhard, Y. 2001. Effect of Lyc-O-Mato, standardized tomato extract on blood pressure, serum lipoproteins, plasma homocysteine and oxidative stress markers in grade 1 hypertensive patients. In Proceedings of the 16th Annual Scientific Meeting of the Society of Hypertension , San Francisco, USA. 

USDA (1978). US standards for grades of tomato juice. 43FR19814. 

The Production and Marketing Administration of the United States Department of Agriculture promulgated standards of identity, including color specifications based on the Munsell system for tomato pulp (pur e), juice, paste, and catsup. We shall consider the specifications for pulp, the grade of which is determined by a numerical point score, 60 for color and 40 for absence of defects. (The color score for catsup is only 25% and for juice, 30% of the total score.) The appropriate section of the specification is quoted below ... 

The volume of tomato products is so great that a concerted attack has been made on tomato color measurement, in part to establish more precisely the determination of the color grade of a sample, and in part, by... 

Production and Marketing Administration. 1945. U. S. Standards for Grades of Canned Tomato Ihiree. Jan. 1, 1945. United States Department of Agriculture, Washington, D.C. 

Whipple, S. R. 1951. Problems in grading canning tomatoes to color standards by visual methods and an electronic means of objectively grading color to these standards. Department of Agriculture Bureau of Fruit and Vegetable Standardization, Sacramento, California. 

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