Increasing sugar concentration in tomato juice
Monday, April 28, 2014 - 09:32
in Biology & Nature
To increase the sugar concentration and resulting marketability of tomato juice, growers have traditionally used techniques such as subjecting plants to salt and water stresses. In a new study published in HortTechnology (February 2014), Ken Takahata and Hiroyuki Miura from Tokyo University of Agriculture reported on a prototypic method known as "basal wire coiling" that shows potential as a simple and effective method for increasing the sugar concentration in tomato fruit juice.