Post-harvest evaluation of tomato genotypes with dual purpose

• Published in: Ciência e tecnologia de alimentos Vol. 38; no. 2; pp. 255 - 262
• Main Authors: PEIXOTO, Joicy Vitória Miranda, GARCIA, Lismaíra Gonçalvez Caixeta, NASCIMENTO, Abadia dos Reis, MORAES, Emmerson Rodrigues de, FERREIRA, Tânia Aparecida Pinto de Castro, FERNANDES, Marinete Rocha, PEREIRA, Vanessa de Almeida
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.04.2018
• Subjects: FOOD SCIENCE & TECHNOLOGY; genotypes; genetic improvement; Solanum lycopersicum L; quality
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/1678-457x.00217

Abstract The objective of this study was to characterize and select genotypes which displayed aptitude for genetic improvement for tomatoes consumed in natura as well as for those used in industrial processing. There were ten genotypes evaluated, being those from seven lines (CVR 1, CVR 3, CVR 4, CVR 5, CVR 8, CVR 21 and CVR 22) and three commercial hybrids (AP-533, SVR-0453 and Kátia) and analyzing the physicochemical characteristics of the produced fruits as: soluble solids rates, acidity in citric acid, total titratable acidity, soluble solids and total titratable acidity relation, pH, vitamin C, mass, transversal and longitudinal diameter and fruit firmness. In face of the analyzed characteristics, it was concluded that all genotypes produce fruits with aptitude to be consumed in natura. The fruits present soluble solids content above 3 °Brix, oblong shape and “moderately soft” texture. Line CVR 22 showed the highest values for soluble solid and total titratable acidity relation, producing fruit with more pleasant and mild flavor, while lines CVR 3 and CVR 8 produced fruits with higher acidity and lower pH, with red coloration accentuated, characteristics indicated for genetic improvement of industrial tomato.