Technological and Organoleptic Properties of Tomato (Lycopersicum esculentum) Produced on Soilless Substrates in Daloa (Haut Sassandra Region, Côte d'Ivoire)

Abstract

The present study was carried out to characterise tomatoes produced on soilless substrates (cocoa, sawdust, cashew and rice husk) and to evaluate their impact on the technological and organoleptic characteristics of the tomato. A tomato crop was grown on these different substrates for three months. The tomato fruits from each substrate were subjected to chemical, technological and sensory analysis. The tomatoes of the different substrates have a high water content (94.83- 96.37%). Regarding the technological properties, the results recorded are for saccharin index (1.15%), saccharin coefficient (121.5%) and acidity coefficient (8.29%). The sensory study of the tomatoes reveals that the tasters perceived sensory differences between the tomatoes. Their overall perception of the tomatoes confirms their good acceptability. Also taste, colour, shape and consistency are important criteria of fresh tomatoes. At the end of this study, it was found that the C100 substrate presented the best physicomorphological parameters. Technologically, tomatoes from the RB5050 and B100 substrates can be recommended for industrial processing.