Contet nutritional, bioactive and sensory of organic tomatoes creole (Solanum lycopersicum L. and S. lycopersicum L. var. cerasiforme)

Abstract

Seven accessions of tomato organic "Creole", classified as cherry tomatoes (C1, C2, C3, C4 and C5) and salad tomatoes (S1 and S2), were evaluated for the color, pH, total soluble solids, ascorbic acid, antioxidants, carotenoids and phenols. Different times and specifications were used for the verification of shelf life: time zero, which corresponds to the same harvest day; eight days stored at 25 ºC and eight and twelve days stored at a temperature of 4 ºC. For a sensory analysis the attributes color, superficial defects, firmness, pulp thickness, characteristic aroma, sweetness, acidity, ideal size and overall appearance were evaluated. Tomatoes C3 and C5 tomatoes stood out for being sweeter, in addition to having a higher content of ascorbic acid and carotenoids, in the case of C5. C1 tomato showed higher antioxidant activity. In general, the surface color is reddish-yellow and greenish-yellow. Refrigeration increased the shelf life, but it was noted that temperatures below 7 ºC are not suitable for fruit storage.