Yield and quality performances of organic tomato as affected by genotype and industrial processing in southern Italy

Abstract

Identifying new tomato (Solanum lycopersicum L.) genotypes with improved technological performances is an important requisite for achieving high yield and quality of industrial produce. An open-field experiment was carried out in southern Italy in order to assess the effects of three elongated tomato hybrids oriented to ‘peeled’ chain (Max 14802, Massaro, Taylor) in terms of crop productivity and nutritional value. The hybrid Taylor showed the highest marketable yield due to the highest fruit number, whereas Massaro showed the highest processing efficiency. Among the three genotypes compared, titratable acidity and fiber were highest in Max 14802 fruits (0.45 g anhydrous citric acid·100 g-1 and 0.94 g·100 g-1 respectively), Taylor was best ranking in terms of fat and sucrose content, and Massaro achieved the highest glucose, fructose and rutin accumulation. Compared to fresh fruits, peeled tomatoes attained higher values of total and soluble solids, reducing sugars, total polyphenols (referred to fresh weight), rutin and naringenin, but had a decreased value of colour coordinate a/b ratio. No significant differences between the three tomato cultivars were recorded in terms of sensorial traits. From the present research interesting clues have arisen regarding the best performances of the hybrid Taylor in terms of fruit yield and organic acid content, and of the hybrid Massaro regarding the processing efficiency and fruit health-beneficial properties.

Agronomic Performance and Nutraceutical Quality of a Tomato Germplasm Line Selected under Organic Production System

“…The results for the soluble solids content in the current study are comparable with the results obtained for eight genotypes grown organically in Romania, varying from 4.10 to 5.60 • Brix [32]. In another study, De Sio et al [33] found higher values with 5.8 to 6.1 • Brix in tomatoes grown under organic management. Our pH values are comparable with those acquired by researchers from the southwest of Spain, who found that pH values ranged from 4.33 to 4.51 in 5 traditional tomato varieties grown organically in open air [34].…”

Physical and Economic Water Productivity in Agriculture between Traditional and Water-Saving Irrigation Systems: A Case Study in Southern Italy

“…In this area, tomato is one of the most important cultivated crops [25]. This crop's production relies on a wide range of growth practices connected with varied cropping sites (greenhouse or open field), fertiliser inputs (mineral or organic), and energetic requirements (electricity and fossil fuel) [26]. The growth season, which runs from May to August, is marked by high temperatures (sometimes above 40 • C) and little precipitation (180 mm, on average, between 1981 and 2010).…”