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 completely randomized block design in three replications for their suitability to prepare tomato puree and paste. Acidity of the puree and paste was highest in the parent LE-65 (1.04% & 3.08%) followed by parent EC-165749 (0.86% and 3.40%) and the hybrids LE-65 x Punjab chhuhara (1.03% and 3.36%), EC -165749 x Pant T-3 (0.95% and 3.14%), LE-65 x Pant T-3 (0.93% and 2.82%), EC-165749 × Pusa Gaurav (0.93% and 3.06%), and LE-65 × Pusa Gaurav (0.90% and 2.97%). The highest reducing sugars of puree and paste was recorded by the parent Punjab Chhuhara (9.78% and 10.48%) recorded the significantly highest in puree which was on par with the parent EC-165749 (9.65% and 10.12%) and LE-64 (9.56% and 9.93%). The hybrid LE-62 × Punjab Chhuhara (11.09% and 11.80%) recorded significantly highest reducing sugars which was on par with EC-165749 × Pusa Gaurav (10.45% and 10.74%), LE-62 × Pant T-3 (10.40% and 10.85%) and theses are followed by LE-56 × Punjab Chhuhara (10.26% and 10.60%) and LE-64 × Punjab Chhuhara (10.10% and 10.40%). The significantly highest total sugar content of puree and paste was recorded by the parent Punjab Chhuhara (11.84% and 11.94%) which was on par with LE-64 (11.50% and 11.78%) and LE-67 (11.32% and 11.70%). The hybrids EC-165749 × Pusa Gaurav (12.82% and 12.85%), LE-62 × Punjab Chhuhara (12.25% and 13.68%), LE-56 × Punjab Chhuhara (12.19% and 11.95%), LE-62 × Pant T-3 (11.93% and 12.56%) and LE-64 × Punjab Chhuhara (11.66% and 12.35%) recorded highest total sugars. The hybrids LE-62 × Punjab Chhuhara and EC-165749 × Pusa Gaurav are best suited for processing having moderate acidity, high reducing and total sugars.