The Influence of Water and Nitrogen Levels on the Quality of the Processing Tomato Grown in European Union Countries

Characteristics of 10 processing tomato cultivars grown hydroponically for the NASA Advanced Life Support (ALS) Program

“…Titratable acidity showed limited variation, ranging between 3.28 and 3.91 g citric acid kg tomato À1 . These results are consistent with data reported by other investigators: Rodriguez et al (1994) found a range of 2.9-4.4 g kg À1 , Pagliarini and Ratti (1999) reported values between 3.6 and 7.4 g kg À1 , etc. However, reported that fresh consumption tomatoes grown hydroponically had about 6.4 g citric acid kg tomato À1 .…”

“…Total solids ranked between 5.76% and 6.88%, which is above the values reported by for fresh consumption tomatoes (5.46-5.88%) and above the average of the range (4.59-6.57%) reported by Giordano et al (1994). However, Rodriguez et al (1994) found for processing tomatoes total solids between 4.47% and 8.68% and Pagliarini and Ratti (1999) reported a range of 5.31-9.04%, which put the above results slightly below average. The amount of total solids is consistent with the normal range for soil-grown processing tomatoes, indicating that hydroponic growth has limited influence on total solids.…”

Effect of water deficit on the agronomical performance and quality of processing tomato

“…The strong environment x irrigation (year in our case) interaction detected for aroma volatiles has also been reported in other quality variables. Several authors have observed higher differences in soluble solids contents between sites of cultivation than within the same site at different deficit irrigation regimes (Rodriguez et al, 1994;Patanè and Cosentino, 2010). In our case, year x irrigation dose interaction was not significant in basic agronomical and quality parameters, and the year effect had limited consequences, while Garcia and Barrett (2006) concluded that the impact of growing season might be more important than any other factor, including the genetic background in terms of peelability and other processing important quality attributes.…”

Effects of variety on the quality of tomato stored under ambient conditions

“…Similarly, the processing varieties had TSS values at harvest that was 4.11°Brix in Melkasalsa to 4.18°Brix in Melkashola. Rodriguez et al (1994) observed TSS contents for processing tomatoes between 4.08°Brix and 8.68°Brix. Emery and Munger (1970) reported the range of 4.43-5.67 o Brix for three varieties of tomato that had determinate and indeterminate growth habit, which is in agreement with the present finding.…”