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has been investigated (. The major pigment in tomato skin is lycopene (1.9 mg/1 ), which corresponds toabout 7% of

the lycopene found in tomato paste (. The increasing safety awarenessof and restrictions imposed on articial food colors have resulted

in considerable attentionto natural colors as substitutes. Tomato skin has the potential for extraction of lycopene red color for food

use. Kramer and Kwiss ( have investigated the possibility of recovering valuable nutrient components from tomato cannery waste and from

the entire tomato plant, includ-ing not only undersized, green, and overripe fruits but vines as well. They have shownthat tomato vines contain over 1% protein, though cannery waste has higher levels (2%).In the processing scheme developed, the waste material is milled at pH 8 and the pulp is pressed. The press cake, containing approximately 6% of the total solids with the protein content reduced to about 1% dry weight basis, can be utilized as such for cattle feed. The extract may be acidied directly to pH 3.5 and precipitate containing 4%5%protein recovered; it can be fractionally precipitated by stepwise acidication to pH 4.8,4, and 3.5. All four precipitates may be combined at this point and utilized as tomatoprotein concentrate, which includes tomato pigments, avonones, and other substances,or they may be further precipitated by solvent extraction with acetone. The acetone residue consists of highly concentrated, bland, protein isolate (7%8%). Upon recovery of the acetone residue having strong concentrated tomato color and avor is obtained.Tomatine and perhaps other substances, including sugars and acids, may be recoveredfrom the spent liquor at several stages in the process. The available literature on tomato waste only indicates the possibility of preparing few by-products. Since the quantity of processed tomato products is increasing steadily, there is need to develop commercially viable technologies for the production of other by-prod