Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

Abstract

On order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (OT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. On general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 -70 g), volume (61-77 cm 3 ) and ash (0.34-0.40 g 100 g -1 ), and high moisture content (96.2-96.6 g 100 g -1 ), and pectin content (0.39-0.47 mg 100 g -1 ). The fruits showing a better mechanical resistance come from AP533, OT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.Practical Application: The fruits showing a better set of mechanical properties (more resistant fruits) come from AP533, OT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.

Combining ability for morphological and nutritional traits in a diallel cross of tomato (Solanum lycopersicum L.)

“…On the other hand, Ngosong et al (2017) reported between 15 and 30 leaves per plant but at three weeks after planting which implies that the stage of plant maturity determines the number of leaves. Thakur et al (2017) and Vieira et al (2019) previously described pericarp mean thickness for ripe tomatoes ranging between 4.1mm and 7.6mm, correlating with the value obtained in this study. The wide range for vitamin C observed in this study was in consonance with the report of Rivero et al (2022) who reported 115.7 to 178.5 mg kg −1 in tomato cultivars commercialized in Cuba.…”

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

“…Tomato (Solanum lycopersicon L., Solanales: Solanaceae) is a highly consumed fruit worldwide. Tomato quality is determined by several attributes, including color, nutritional value and flavor (Vogel et al, 2010) and is highly dependent on cultivar (Vieira et al, 2019), climatic conditions and the production system used. Tomatoes are rich in human health-related compounds, especially carotenoids and phenols, which greatly contribute to their well-known antioxidant capacity (Ligor et al, 2014;Ha et al, 2015;Pellicanò et al, 2020).…”

An extended finite element model for fracture mechanical response of tomato fruit

“…Factors reported to affect fruit mechanics mainly include, the structure of the fruit (e.g., number of locules), ripeness stage (Sirisomboon et al, 2012;Liu et al, 2020), cultivar (Vieira et al, 2019), organic fertilizer (Jahanbakhshi and Kheiralipour, 2019) and postharvest storage environment (Biswas et al, 2014). External loading conditions (e.g., compressibility) (Vieira et al, 2019) also influence the measurement results of fruit mechanics.…”

“…Factors reported to affect fruit mechanics mainly include, the structure of the fruit (e.g., number of locules), ripeness stage (Sirisomboon et al, 2012;Liu et al, 2020), cultivar (Vieira et al, 2019), organic fertilizer (Jahanbakhshi and Kheiralipour, 2019) and postharvest storage environment (Biswas et al, 2014). External loading conditions (e.g., compressibility) (Vieira et al, 2019) also influence the measurement results of fruit mechanics. Indeed, the percentage deformation, rupture force and rupture energy were found to be around 8.75 to 17.85 %, 42.84 to 85.78 N, and 1.98 to 3.23 J, respectively, for two cultivars of tomato fruit compressed to rupture along their equatorial section (Li et al, 2011).…”

“…The same authors suggested that the peel at the mature green stage contributed approximately 70 % of the firmness of the fruit and 90 % at the pink stage and red stage. The firmness of tomato fruit reported in the literature varies from 1.19 to 6.66 N/mm (Jahanbakhshi and Kheiralipour, 2019;Vieira et al, 2019) based on the puncture test. In contrast, the elastic modulus and tensile strength of the peel are in the range of 52 to 173 MPa and 5.5 to 10.1 MPa, respectively (Hetzroni et al, 2011).…”