(1) Manufacturing suitabilities of eleven varieties of tomatoes were eyaluated.
The varieties examined were Kykko, Rutgrs, Marglobe, Norin No.1(Sakae), Aichi-tomato, Kurihara, Sekaiichi, Best of all, Norin No.2 (Shinano), San Marzano and John Baer.
In all varieties, clusters of fruits were separately examined from the first cluster to the fifth.
This experiment was carried out in a small scale and the sampled fruits were pulpered in a small waring blendor instead of tomato pulper which was used in the experiment previously reported.
Yield of raw pulp; total solids, content of reducing sugars, content of crude fibre and total nitrogen of raw pulp, yield of puree; sp. gr., pH value, total acidity and sugar content of the filtrate of raw pulp were observed.
(2) Raw pulp yields were always higher in this experiment than those of the previous experiment in which tomato-pulper was used.
(3) Contents of total solids of raw pulp and of the filtrate of raw pulp were higher in upper bunches than the lower and the yields of raw pulp and of puree were parallel with the content of the solids.
Between bunches of fruits, there was almost no difference common to all varieties except the content of the solids above mentioned.
(4) It was observed that the puree yields of John Baer, Sekaiichi, Marglobe and Sakae were higher than those of Kyokko, Best of all and San Marzano.
(5) Marglobe, Sakae and John Baer had higher contents in various constituents of raw pulp than the other varieties.
(6) Marglobe, Best of all, Shinano and John Baer shall be suitable for canning because of their high acidities.