Qualidade de tomates de mesa cultivados em sistema orgânico e convencional no estado de Goiás

Abstract

Quality of tomatoes for fresh consumption grown in organic and conventional systems in the state of Goias, BrazilOrganic agriculture is a cultivation method that looks for the establishment of agricultural systems balanced and ecologically stable, economically productive and highly efficient. The objective of this work was to evaluate the physical, physico-chemical and sensory characteristics of tomato cultivars for fresh consumption grown on organic and conventional systems. Two experiments were carried out; on the first ten cultivars were grown under organic system and fruits at maturity stages 3 (when they presented 60 to 90% of pinkred color or red peel) were evaluated for physical, physicochemical and sensorial characteristics. On the second experiment, cultivar Deborah produced in organic and conventional systems was compared based on the same characteristics. The highest levels of soluble solids (SS) were observed in cultivars Milenium, Andréa and Tathy 1, followed by Giovanna 1, Colibri, Débora, Setcopa and Bonus 1. The cultivars Colibri, Andréa, Thaty 1, Débora and Setcopa had the lowest values for total acidity (AT) and they did not differ (p>0.05), among themselves, neither from cultivars Bonus-1 and Stillus. The cultivars Andréa and Tathy 1 had the highest ratio SS/TA and did not differ (p>0.05) from cultivars Débora, Setcopa and Colibri. Debora, when cultivated in the organic system was more preferred on attribute texture (tenderness), external and internal color, besides presenting a lower acidity, higher SS/TA ratio and density. It is concluded that the most outstanding, in terms of producer (greater mass and density) requirements, were the cultivars Setcopa, Milenium, Giovanna 1, Stillus, Thaty 1 and Colibri, while for the consumer, whose requirements are more focused on sensory and physico-chemical aspects (color, aroma, flavor, texture, soluble solids and acidity), cultivars Deborah, Bonus-1, Andrea, Setcopa, Stillus, Thaty 1 and Colibri stood out. Cultivar Deborah had lower mass, volume and longitudinal diameter when grown in organic system, as well as higher soluble solids and lower acidity, which resulted in greater acceptance for aroma, flavor and texture by consumers.

Produção e qualidade de tomates cereja fertirrigados com água residuária da piscicultura

“…Portanto, os frutos obtidos neste trabalho apresentaram valores de pH dentro da faixa encontrada na literatura e no padrão de qualidade ideal, sendo que os tratamentos não diferiram entre si (Tabela 3). Segundo Nascimento et al (2013) apesar de valores de pH mais baixos confiram um sabor mais ácido ao fruto, a característica ácida promove a conservação do fruto após a colheita.…”

Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna

“…Density was calculated using the obtained mass and volume data (Lien et al, 2009). Instrumental parameters of internal color of the pulp were determined with a colorimeter (Color Quest II, Hunter Lab Reston, Canada) (Nascimento et al, 2013). The results were expressed in L*, a* and b*values, where L*is luminosity that ranged from black (L* = 0) to white (L* = 100), a * from green (-a*) to red (+a*) and b* from blue (-b*) to yellow (+b*).…”

“…Fruit weight is an important component of production and also an important quality-related parameter since it is a way for indirectly represent the fruit size (Nascimento et al, 2013;Tomas et al, 2017). But there is an industry preference for genotypes that produce smaller fruits, weighing from 50 to 100 g in average, which provides more resistance to transport.…”

“…Several factors can influence the fruit peel and pulp resistance along different transformations on the fruit during ripening (Nascimento et al, 2013). Firmness loss also depends on the cell wall degradation and loss of tissue turgor.…”

Variáveis relacionadas ao processamento de minitomates inteiros desidratados em secador convectivo adiabático e liofilizados

“…A desidratação é um dos métodos mais antigos de conservação de alimentos; consiste no processo que utiliza energia térmica para remoção de líquidos de um produto, sob forma de vapor, em temperatura menor que a de ebulição (OKADA et al, 1997;TRAVAGLINI;GASPARINO FILHO;AGUIRRE, 2002 esculentum, uma das hortaliças mais consumidas e mais industrializadas no mundo (NASCIMENTO et al, 2013;SILVA;GIORDANO, 2000). , 2013;FAO, 2013).…”