Production of tomato puree: an alternative to conservation of locally produced tomato in Benin

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Published: Sep 21, 2004
Keywords:
Lycopersicon esculentus pulp variety

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D. Montcho
Programme Technologie Agricole et Alimentaire (PTAA), Institut National des Recherches Agricoles du Bénin (INRAB) BP 128 Porto-Novo - République du Bénin.
O. Fagbohoun
Programme Technologie Agricole et Alimentaire (PTAA), Institut National des Recherches Agricoles du Bénin (INRAB) BP 128 Porto-Novo - République du Bénin.

Abstract

Tomato (Lycopersicon esculentus), is very cultivated solanaceous crop for its edible fruit, but very perishable (94,97% mc).

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How to Cite
Montcho, D., & Fagbohoun, O. (2004). Production of tomato puree: an alternative to conservation of locally produced tomato in Benin. Uganda Journal of Agricultural Sciences, 9(1), 651–655. Retrieved from http://journal.naro.go.ug/index.php/ujas/article/view/280
Issue
Vol. 9 No. 1 (2004)
Section
Articles