Figure 1.

Dry matter (A), soluble solid content (SSC; (B)), titratable acidity (TA; (C)), lightness (D), redness (E), and yellowness (F) of fresh tomato fruit (Cnt), or subjected to sauce preparation (TS), blanching (BL), and superheated steaming (SHS). Bars with the same letter are not significantly different for p = 0.05 following one-way ANOVA using the different cooking treatments as the variability factor. Bars with different lowercase letters are significantly different after Fisher’s LSD post-hoc test (p ≤ 0.05).