author(s)
Y Madhavi, RVSK Reddy and C Sreenivasa Reddy

abstract
A set of 18 F1 hybrids developed as a result of line x tester mating design involving six lines and three testers were evaluated in randomized block design in three replications for their suitability to prepare ketchup. Acidity of the ketchup was highest in the hybrids LE-65 x Punjab chhuhara (2.34 %), EC -165749 x Pant T-3 (2.05 %) and LE-65 x Pant T-3 (1.95 %). The hybrid LE-62 × Punjab Chhuhara (18.64 %) recorded significantly highest reducing sugars followed by LE-62 × Pant T-3 (16.43 %) and EC-165749 × Pusa Gaurav (16.25 %). The hybrids LE-62 × Punjab chhuhara (20.70 %) recorded the significantly highest total sugars in the ketchup followed by EC-165749 × Pusa Gaurav (18.67 %) and LE-62 × Pant T-3 (17.94 %). The highest ascorbic acid content of ketchup was recorded in the hybrids LE-64 × Punjab Chhuhara (78.25 mg/100 g), LE-56 × Pusa Gaurav (74.03 mg/100 g) and LE-56 × Pant T-3 (72.42 mg/100 g). The hybrid LE-56 × Punjab Chhuhara (24.83 mg/100 g) recorded significantly highest total carotenoid content followed by LE-64 × Pusa Gaurav (23.12 mg 100 g) and LE-56 × Pusa Gaurav (21.85 mg/100 g). Considering the lycopene content, the hybrids LE-56 × Punjab Chhuhara (22.47 mg/100 g), LE-64 × Punjab Chhuhara (21.20 mg/100 g) and LE-62 × Punjab Chhuhara (20.62 mg/100 g) recorded the significantly highest lycopene content in the ketchup. Organoleptic score of the ketchup was recorded highest in the hybrids LE-56 × Punjab Chhuhara (4.73), LE-64 × Punjab Chhuhara (4.63), LE-62 × Punjab Chhuhara (4.60) and LE-56 × Pusa Gaurav (4.57) and these hybrids are best suited for processing.