Function of the variety technological traits and growing conditions on fruit components of tomato (Lycopersicon Lycopersicum L. Karsten)

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10 Citations (Scopus)

Abstract

Tomato quality factors such as size, firmness, colour, taste and nutritional content are important criteria for marketing of tomato fruit. The aim of present study was to evaluate the effects of different types of varieties and cultivation technologies (forcing, open-field with supporting system, open-field with processing varieties) on the ingredient content of tomato fruit. The soluble solids (°Brix), carbohydrate, organic acid, lycopene and ascorbic acid contents were measured. Average soluble solids content ranged from 5.2 to 8.7%. The highest °Brix was observed in the fruits of a cherry type tomato, namely Favorita (8.7%). Carbohydrate content constitutes nearly 50% of the °Brix. The highest carbohydrate content was observed for Favorita and Cheresita (both cherry type tomatoes), whereas the lowest was detected in Falcorosso, a processing variety. Low acid content was found in Nívó and Delphine F1 cultivars (processing and eating variety, respectively). The sugar-acid ratio was 40% higher in the case of cherry type tomatoes than in the other varieties. Average lycopene content of examined tomato varieties turned out to be extremely diverse (48-134 mg kg -1). Ascorbic acid levels did not differ so much, ranging from 226 to 381 mg kg-1. In case of open-field cultivation with supporting system, cherry type varieties showed significantly higher °Brix and carbohydrate content than those of round tomato type with average fruit weight of 100-130 g. All varieties examined produced significantly higher organic acid content in forcing as compared to the values of round tomato varieties cultivated in open-field with supporting system and processing varieties. Lycopene content of tomato fruits from greenhouse was higher than that of fruits from field. Processing varieties yielded significantly higher lycopene content than the others.

Original languageEnglish
Pages (from-to)427-436
Number of pages10
JournalActa Alimentaria
Volume37
Issue number4
DOIs
Publication statusPublished - Dec 1 2008

Keywords

  • Ascorbic acid
  • Carbohydrate
  • Lycopene
  • Organic acid
  • Tomato
  • °Brix

ASJC Scopus subject areas

  • Food Science

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