(1) Twelve varieties of tomato fruits were qualified on the suitability for manufacturing.
Varieties tested were Koromo Red, Ponderosa, Fukuju-No. 2, Sekaiichi, Marglobe, Kiyosu-No. 2, Shinano, Sakae, Oogatafukuju, SM 1, SM 2 and SM 3. Among them, last three are varieties for processing use and the others are grown for both processing and edidle use.
Constituents of the fruits of all varieties were evaluated on the following items: Yield of raw pulp; contents of total solids, of total nitrogen, of crude fibre, of reducing sugar, of non-reducing sugar and of juice of raw pulp; sp. gr., contents of total solids, of amino nitrogen, of total acids, pH and degree of saccharimeter of filtrate; and yield of puree.
(2) SM 1 and SM 3 seemed to be much excellent varieties as the material for processing and SM 2, Sakae, Fukuju-2 and Kiyosu-2 were also excellent.
(3) Judging from several points. SM 2 showed significant character similar to the varieties of big fruits especially in the contents of non-reducing sugar, of insoluble matters and of total acids.