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AssigneeLipton
InventorsNancy Blaker, Jinguo Hu, Adel El-Sheikh, Anthony John Barraclough, Jacqueline De Silva, Michael John Gidley, John Turner Mitchell
Estimating the term…
Homozygous rin and/or nor and/or alc tomatoes, or tomatoes heterozygous in both rin and nor and/or alc are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc) high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.
Tomato paste having an increased consistency such that when measured at an insoluble solids interval of 2.5-3.6% at 12°Brix:
Processed tomato product, wherein at least 10% (pref. 20%, more pref. 50%) tomatoes which are homozygous for rin, homozygous for nor, homozygous for Nr, homozygous for alc, heterozygous for combinations of two of the rin, nor, Nr or alc genes, or combinations thereof.
Process for preparing 3 tomato product, the product having a USDA color score of 35-60 and wherein at least 10% (pref. 20%, more pref. 50%) of the tomatoes to be processed have a level of polygalacturonase of less than 200 (preferably less than 100, more pref. less than 50) μmoles GalA/ml/hour, and wherein said tomatoes to be processed have a level of exogalactanase of less than 70 (preferably less than 35) nmoles galactose/g fwt/hour.
A tomato paste comprising tomatoes having homozygous mutant rin genes, homozygous mutant nor genes or tomatoes heterozygous in both rin and nor genes.
A sauce comprising tomatoes having homozygous mutant rin genes, homozygous mutant nor genes or tomatoes heterozygous in both rin and nor genes.
A tomato paste comprising tomatoes having homozygous ripening inhibiting genes.
A tomato paste comprising (i) tomatoes having homozygous ripening inhibiting genes or (ii) tomatoes heterozygous in at least two ripening inhibiting genes.
Dependencies are inferred from the claim text.