Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

Abstract

Physicochemical, nutritional, agronomic and sensorial parameters, which define fruit quality of tomato (Solanum lycopersicum), were evaluated in 13 traditional varieties collected from several localities in Tunisia, using three commercial varieties as controls. Several varieties were identified as better score for total solid, soluble solid, sugars/acid ratio and vitamin C concentration than the commercial varieties. These varieties could be a resource of good quality in breeding programmes. The correlation between specific parameter seen in this study showed that the local varieties can be differentiated, not just as a function of their morphological attributes but also as a function of their organoleptic, nutritional and sensorial quality.

Nutritional Composition, Physical Characteristics and Sanitary Quality of the Tomato Variety Mongol F1 from Burkina Faso

“…The pH found are in line with those obtained by Fagbohoun and Kiki [16] and Dossou et al [15] who found values from 3.7 to 4.1 and 4.01 to 4.17 respectively. In contrary, these values are lower than those obtained by Aoun et al [24] who reported values between 4.19 and 4.45 for 16 tomato varieties collected from Tunisia. Previous studies reported that pH of 3 to 6 is very favorable to the growth of yeasts and molds while bacteria prefer neutral media, typically pH between 7 and 9 [25].…”

“…The degree brix ranged from 4.07 to 5.50 with a significant difference among the three sampling sites. The degree brix obtained for this variety is superior to that found by Aoun et al [24] who reported values ranging from 2.02 to 4.57 for 16 varieties of traditional tomatoes from Tunisia. The values found were similar to those found by Fagbohoun and Kiki [16] who reported values ranging from 4.2 to 5.1.…”

Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits

“…Salunkhe et al (1974) and Moneruzzaman et al (2008) reported the increase of soluble solids content with the tomatoes ripening and maturation, because of the polysaccharide biosynthesis or degradation. The amount of soluble solids of the four studied cultivars ranged from 3.4 °Brix for 'Argeș 11' to 4.8 °Brix for 'Ștefănești 22', being comparable with the results obtained by Aoun et al (2013) and Duma (2015), who reported in different tomato cultivars values between 2.02 and 4.57 °Brix and between 4.6 and 6.3 °Brix, respectively. When comparing the soluble solids content among the assessed cultivars, only small variation can be observed, the highest and statistical significant difference being obtained in 'Ștefănești 22'.…”

“…Organic acids, lipids, minerals and pigments are the remaining soluble solids besides a very small quantity of sucrose. The total solids of tomatoes consist also of insoluble solids (ISS) (25%) which include proteins, cellulose, hemicellulose, pectins and polysaccharides, which determine fruit juice (Aoun et al, 2013). Salunkhe et al (1974) and Moneruzzaman et al (2008) reported the increase of soluble solids content with the tomatoes ripening and maturation, because of the polysaccharide biosynthesis or degradation.…”

“…Tomato can provide an important proportion (85%) of antioxidants in the human diet through carotenoids and phenolic compounds (Aoun et al, 2013;Liu, 2013). The most important natural antioxidant present in tomato is lycopene (Brandt et al, 2006) which represents 90% of the total carotenoids and which is responsible for the deep red colour of ripe tomatoes and their derived products (Ibitoye et al, 2009;Ilahy et al, 2015).…”