Using the tomato as material, processing technology for developing the juice yield, stability and flavour of tomato beverage was investigated in this work.

The article studied on processing technology of tomato beverage using tomato as material, they did experiment aim to increase juice yield , stability of the beverge and to keep colour.

The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters.

The rheological properties of tomato purees were determined at four temperatures, and four concentrations.

Research on the Processing Technology of Nutrient Tomato Jelly;

Study on determination of monosaccharide in tomato;

Aluminum Toxicity in Tomato and Its Effect on Some Physiological Indexes;

Fitness of B-biotype Bemisia tabaci(Gennadius) to different varieties of tomato,Lycopersicon esculentum Mill;

The Effects on the Photosystem of Lycopersicon esculentum Mill at Low Temperture under Low Irradiance;

Studies on the Physiological Characteristic of Lycopersicon esculentum Mill at Low Temperture under Low Irradiance;

GC/MS Fingerprint Comparison of the Volatile Organic Compounds Extracted from Lycopersicon esculentum Leaves by Different Methods;

Inhibitory Effects of Several Volatile Organic Compounds of Lycopersicon esculentum on Botrytis cinerea;

Studies on Transformation of Lycopersicon esculentum with Cucumber Mosaic Virus Coat Protein Gene;