Quality of tomato fruit grown under organic production and treated with by-products of lemon-grass

Abstract

, testemunha com aplicação de água, Calda Bordalesa 1%, Crop-set -Improcop® e tomate cultivado em sistema convencional. Foram realizadas análises físicas (coloração, perda de massa parcial e total, volume, viabilidade e peso específico), químicas (pH, SST, AT e ratio) e sensoriais (firmeza ao toque, aparência geral externa, característica da polpa, aparência geral interna, aroma, textura, sabor, sabor estranho, doçura, acidez e qualidade global). Diferenças significativas foram verificadas na comparação entre os dois sistemas de cultivo, de modo que os frutos orgânicos apresentaram tendência em demorar mais para amadurecer, menor acidez, maior SST na avaliação final e maior ratio. Na análise sensorial receberam as melhores notas para os parâmetros acidez, textura, doçura e qualidade global. Palavra-chave: Solanum lycopersicum. Cymbopogon citratus. Análise sensorial. Tratamento pré-colheita.ABSTRACT -Considering the need for alternatives that are efficient and more sustainable during post-harvest treatment, the aim of this study was to evaluate the effect of by-products of Cymbopogon citratus applied in the field under a system of organic production, on the postharvest quality of the Italian tomato, comparing them to fruits obtained under a conventional system. The treatments applied pre-harvest were: crude aqueous extract of C. citratus at 1%, 5%, 10% and 15%; essential oil of C. citratus at 10 µL L , 200 uL L -1 and 400 uL L -1 ; control with an application of water; 1% Bordeaux mixture; Crop-Set -Improcop®; and tomato grown under a conventional system. The following analyses were carried out: physical (colouration, partial and total weight loss, volume, viability and specific weight), chemical (pH, TSS, TA and ratio) and sensory (firmness to touch, general external appearance, pulp characteristics, general internal appearance, aroma, texture, flavour, off flavour, sweetness, acidity and overall quality). Significant differences were found in comparisons between the two systems, where the organic fruit tended to take longer to mature, had lower acidity, higher TSS in the final evaluation, and a higher ratio. In the sensory analysis, these received the best grading for the parameters of acidity, texture, sweetness and overall quality.