Agronomic performance and physicochemical quality of tomato fruits under organic production system

• Published in: Revista Ceres Vol. 69; no. 2; pp. 236 - 245
• Main Authors: Mazon, Suélen, Brunetto, Cleverson Adriano, Woyann, Leomar Guilherme, Finatto, Taciane, Andrade, Gilberto Santos, Vargas, Thiago de Oliveira
• Format: Journal Article
• Language: English; Portuguese
• Published: Vicosa Universidade Federal de Viçosa-UFV, Revista Ceres 01.04.2022; Universidade Federal de Viçosa; Universidade Federal De Viçosa
• Subjects: Agriculture; AGRICULTURE, MULTIDISCIPLINARY; Agrochemicals; Ascorbic acid; Biodiversity; Biodiversity loss; Carotene; Carotenoids; Cultivars; Cultivation; Experiments; Farmers; Fertilizers; Flavonoids; Food; Food contamination; Food production; Food quality; Fruit cultivation; Fruits; Genotypes; Glycoalkaloids; Health risks; Lycopene; Morphology; Natural enemies; organic agriculture; Organic farming; Pesticide residues; Pesticides; Phenolic acids; Phenols; post-harvest; productivity; Solanum lycopersicum; Sustainable agriculture; Tomatine; Tomatoes; Vitamin A; Vitamins; Brazil; organic agriculture; productivity; Solanum lycopersicum; post-harvest
• ISSN: 0034-737X; 2177-3491; 2177-3491
• DOI: 10.1590/0034-737x202269020015

INTRODUCTION Tomato (Solanum lycopersicum) is consumed, mainly, in its natural form and appreciated for its nutritional composition, being a source of carotenoids (lycopene, a, and ß carotene), phenolic compounds (phenolic acids and flavonoids), vitamins (ascorbic acid and vitamin A) and glycoalkaloids (tomatine) (Chaudhary et al., 2018; Fernandes et al., 2020). [...]there is a necessity to offer high quality fruits, free of pesticide residues, and in sufficient quantities to meet consumer demand. [...]sustainable food production systems, such as organic agriculture, have been strengthening worldwide, with an increase in the area for production and the quality of the produced food, especially focusing on fruits and vegetables, conquering the consumer market, which seeks for healthier products (Smith-Spangler et al., 2012; Eisinger-Watzl et al., 2015; Mie et al., 2017). Conventional tomato cultivation is often based on the excessive use of soluble chemical fertilizers and pesticides, leading to fruit contamination, offering health risks to farmers and consumers, in addition to causing environmental imbalance, with the elimination of natural enemies and loss of biodiversity (Pignati et al., 2017; Thakur, 2017; Ishaq et al., 2020). When the requirements of different genotypes are not met, it can result in yield losses and reduced fruit quality. [...]the production of organic tomatoes is linked to the choice of cultivars associated with adequate cultural management resulting in plants with health, productivity and able to supply high quality fruits to the consumer market (Souza & Resende, 2014).