Influence of Ripening Stage on Quality Parameters of Five Traditional Tomato Varieties Grown under Organic Conditions

Abstract

Consumers demand traditional, tasty tomatoes in contrast to new hybrid cultivars that have poor sensory characteristics. Some physicochemical parameters (total soluble solids, pH, titratable acidity, color and firmness), functional properties (vitamin C, lycopene, β-carotene and total antioxidant activity) and sensory characteristics of five traditional tomato varieties (T1-T5) in three ripening stages, grown under organic conditions, were evaluated. These were compared to the commercial hybrid ‘Baghera’, grown in the same conditions. Firmness of all varieties declined and the color parameters L* and H* decreased, whereas a* and a*/b* increased progressively with ripening. Lycopene also increased with ripening in all varieties, with the highest content being 132.64 mg kg−1 fw for T4. All traditional tomato varieties were richer in lycopene than commercial ones in the two last ripening stages. Vitamin C content ranged widely between 27.33 and 267.27 mg kg−1 fw. Among the traditional varieties, T2 (BGV003524) stood out due to its highest total soluble solids and vitamin C contents, total antioxidant activity, and H* and a*/b*; this variety was also the most appreciated by panelists. These traditional varieties could be an alternative to commercial cultivars, as they have good quality characteristics and can satisfy consumer demand for organic produce.

Antioxidant Constituents and Activities of the Pulp with Skin of Korean Tomato Cultivars

“…It is known that Brix, β-carotene, lycopene, and vitamin C contents increase, and the GABA content decreases, as tomato ripens and turns from green to red [14,30,31]. The BAR is higher in mature fruits than in immature fruits [32].…”

“…Most carotenoid constituents are present in the pulp and skin. Additionally, the ripeness of tomatoes is easily determined by pulp color, a critical factor for consumer preference along with firmness [14]. Therefore, a colorimetric evaluation was performed to reveal the relationship between the colors of the tomato pulp with skin and carotenoid content (Table 2).…”

“…TY Altorang, Norangdotori, Orange, GC-9, and GC-19 showed higher b* values due to the yellow color than the others, with mean b* values between 21.9 and 33.4. The hue angle, which describes the relative amount of redness and yellowness, is often used as an indicator of tomato color change [14]. A hue angle of 90 • indicates a yellow color, while 45 • and zero degrees show orange-red and red, respectively [23].…”

“…Accumulation of lycopene in tomato accelerates from the pink stage, and its content is highest at the red ripe stage [14]. The most important external criterion for assessing ripeness of a tomato is its color, which is directly related to the quality perception [15].…”

Prediction of Soluble Solids and Lycopene Content of Processing Tomato Cultivars by Vis-NIR Spectroscopy

“…Mettler-Toledo Easy R40 refractometer (Mettler Toledo Kft., Budapest, Hungary) was used to measure the SSC of homogenized tomato samples in each replicate (10 fruits) with temperature control on 20°C ( 46 ). Its integrated Peltier temperature control quickly heats up or cools down the measurement cell, maintaining the sample reliably at the desired temperature.…”