Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

Horticultura Brasileira

Jacqueline C Araujo¹  Paula Pm Silva¹  Samuel Fp Telhado¹  Rogério H Sakai¹  Marta Hf Spoto¹  Paulo Ct Melo¹ 

关键词: Solanum lycorpersicum;    organic production system;    organoleptic traits;    physico-chemical characteristics;    Solanum lycorpersicum;    agricultura orgânica;    análise sensorial;    características físico-químicas;   

DOI  :  10.1590/S0102-05362014000200015

来源: SciELO

【 摘 要 】

The objectives of this research were to perform the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian groups, aiming fresh consumption. A total of 14 fresh market tomato cultivars was used, six of them being experimental varieties and eight were commercial ones. The experimental design was of randomized blocks with six replicates and five plants per plot. For the chemicophysical analysis, samples of ripe fruits were randomly extracted from five plants in each plot, labeled and maintained under refrigeration at 5ºC until the next day after harvest. Afterwards, fruits of all cultivars were mixed, ground and divided in triplicates to be submitted to the physicochemical analysis. From the physicochemical analysis it was observed that the value of the ratio between soluble solids (SS)/titratable acidity (TA) was higher in the cultivars IAC 6 and IAC 3. In relation to the SS content, the highest values were obtained by cultivars IAC 1 and IAC 6. In order to evaluate the commercial value of the cultivars, a sensorial analysis was carried out with fruits tasted by 75 individuals, using a hedonic scale of seven points. The data were analyzed by variance analysis and grouping of means. The cultivars of the Italian group IAC 4, IAC 6, Netuno and Bari; as well as the cultivars of the Santa Cruz group IAC 1, IAC 5, HTV 0601 and Débora Victory reached the best scores in all the sensorial traits evaluated. All the cultivars presented reasonable quality of the fruits, with SS/TA ratio values higher than 16 and SS values higher than 4ºBrix.

【 授权许可】

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