Critical points of industrial tomato from field to processing

Abstract

The authors evaluated critical points of production stages of the industrial tomato, through physical and physico-chemical analyzes of U2006 hybrid fruits in the harvest, 2016. Fruits were evaluated in relation to raw material, temperature, fresh mass, pH, soluble solids (°Brix), firmness, titratable acidity and extravasation of electrolytes. Samples were collected in six steps: manual, mechanized, truck, arrival at industry, unloading and selection mat in two periods, morning and afternoon, totalizing 60 fruits for each step, and four replications. Fruits which waited for more than 10 hours in the yard generated an increase in serious defects (%), loss of fresh mass, discount on the amount paid for the load. The most critical stages of the production process were identified when tomatoes arrived at the industry and their unloading, when the fruits presented fresh mass loss due to the high temperature. In addition, the authors highlight that a better organization in the arrivals at the industry as well as an efficient communication of crop restriction is crucial, since unscheduled stops increase waiting time, causing significant quality losses.

The Optimization of Nitrogen Fertilization Regulates Crop Performance and Quality of Processing Tomato (Solanum lycopersicum L. cv. Heinz 3402)

“…Tomato fruit are used in various forms, including fresh fruit and processing products, while numerous genotypes exist in the market to satisfy market and consumer needs. Especially for processing tomato, plants must have specific characteristics aiming to improve their suitability for field crop cultivation and the processing industry and to meet the ever-changing market quality standards [3][4][5][6][7]. Tomato plays an important role in our eating habits due to its rich nutritional quality, which is reflected in the average annual consumption per capita of 20.5 kg [3], while according to The World Processing Tomato Council (WPTC), almost 40 million tons are consumed in the form of processed products, with a consumption per capita of 5.2 kg [8].…”

Tomaticultura para processamento industrial: características da produção brasileira e panorama da pesquisa científica

“…Na tomaticultura para processamento industrial há uma grande perda da qualidade póscolheita dos frutos Moura e Golynski (2018). estudaram os pontos críticos da colheita até a chegada à indústria processadora e observaram que a chegada à indústria até a entrada na planta industrial é o grande gargalo do processamento de tomate.…”