Olhovska V. The improvement of concentrated tomato products quality during their production.

Object - complex merchandising appraisal of botanical breeds of tomatoes which grow in East Ukraine region, tomato paste and sauces on their base; examination of quality changes of new products during their storage; aim - quality improvement of concentrated tomato products during their production; methods - standard and new modern methods of quality indices determination; theoretical and practical results - the quality of botanical tomato breeds, which grow in East Ukraine region was researched; recipes of tomato paste and sauces with different spiced-aromatic additives were elaborated and confirmed; novelty - the breed specification of toxic elements accumulation was established and the content of carotin and lycopen in tomatoes which grow in East Ukraine region was determined; the necessity of heat treatment of tomatoes in rosehip water for color stabilization, keeping of biological active substances in vegetable raw material and reducing of toxic element content, was scientific grounded; rational compositions of recipe components of tomato paste and sauces was confirmed by the method of mathematical modeling; the complex merchandising appraisal of consumer properties of fresh tomatoes, pastes and sauces was done; high nutritive value of new concentrated tomato products, their antioxidized and radio protected properties were confirmed; results have been introduced in vegetable processing industry enterprises; branch - food industry.