Determination of the physicochemical quality of tomato (Lycopersicum esculentum Mill), saladette type, CID F1 variety
DOI:
https://doi.org/10.47808/revistabioagro.v10i2.427Keywords:
Tomato, Quality, ProductionAbstract
Tomato (Lycopersicum esculentum Mill) cultivation is a vegetable of great national and regional relevance in Amatlán-Córdoba. Huatusco, which has more than 1,200 individual or small-scale producers, the group is making inroads into regional markets, but most of them lack cultivation techniques and recommendations, resulting in varieties that fail to express their full potential and especially to close markets in which the consumer demands organoleptic quality of tomato purchased in supermarkets that has been a common consumer complaint. The objective of this work is to evaluate the "el cid F1" variety saladette tomato under greenhouse the physicochemical quality indexes (weight, length, width, degrees °Brix, acidity and pH) in each of its six maturity grades (green, broken, striped, pink, light red and red). To classify them according to their physicochemical quality, a high solids content (minimum 4.5 °Brix); low pH (close to 4.4); fruit size: this indicator is determined by fruit volume, i.e., fruit length and diameter. In the results obtained, we observed that the light red tomato had more weight compared to the other grades, and at the same time there was a highly significant difference between treatments. The fruits at commercial maturity (light red and red) achieved the expected results since they contain physicochemical parameters similar to those demanded by the most demanding market, reaching 4.5 °Brix and a pH close to 4.4. Therefore, it is concluded that large fruits (5.9- 7.1 cm) were achieved and the hypothesis proposed as affirmative is answered, since the technological package applied had effects on the physicochemical quality evaluated in postharvest.
Downloads
References
Aguayo E. y Artés F. 2004. Elaboración del tomate mínimamente procesado en fresco: Compendios de Horticultura. Ediciones Horticultura. España. pp:121- 133.
Antón A. 2002. El control del clima en los cultivos intensivos: del parral a los invernaderos modernos. Forúm internacional de tecnología hortícola (FITECH VI) . Almeria , España.13 p.
Arana I., Jarén C., Arazuri S., Garcia Gembe M.J., Ursua A. y Riga P. 2007. Calidad del tomate fresco: técnica de cultivo y variedad. (Disponible en línea en http://www.horticom.com/pd/imágenes/67/359/67359) (Consulta: 29 de abril de 2013)
Barrón A., Sifuentes E. y Hernández J.M. 2002. Apertura económica en las frutas y hortalizas de exportación en México: un acercamiento al estudio de la segmentación de los mercados de fuerza de trabajo. México: UAN. https://doi.org/10.24275/uami.kw52j816g DOI: https://doi.org/10.24275/uami.kw52j816g
Bautista N., Chavarin C. y Valenzuela F. 2008. Jitomate, tecnología para su producción en invernadero. México: COLPOS.
Dávila-Aviña J., Gonzales-Aguilar G., Ayala-Zavaleta J., Sepúlveda D, y Olivas G. 2011. Compuestos volátiles responsables del sabor del tomate. Revista Fitotecnia Mexicana 34:pp:133-143. https://doi.org/10.35196/rfm.2011.2.133 DOI: https://doi.org/10.35196/rfm.2011.2.133
Dudareva N. y Pichersky E. 2008. Metabolic engineering of plant volatiles. DOI: https://doi.org/10.1016/j.copbio.2008.02.011
FAO. 2007. Manual Técnico para las Buenas Prácticas Agrícolas (BPA) en la Producción de Tomate bajo Condiciones Protegidas. Colombia, Antioquia, Colombia: CTP Print Ltda. (Consulta: 3 de enero de 2012). https://doi.org/10.2307/j.ctv23dxc51.5 DOI: https://doi.org/10.2307/j.ctv23dxc51.5
Garza A.M. y Molina V.M. 2008. Manual para la producción de tomate en invernadero en suelo en el estado de Nuevo León. https://doi.org/10.2307/j.ctv2175nvj.17 DOI: https://doi.org/10.2307/j.ctv2175nvj.17
Ibarra-Cantún D. 2012. Calidad e inocuidad de jitomate (Lycopersicum esculentum L) fresco almacenado a diferentes temperaturas: relación del contenido de azucares y acidos orgánicos con la adherencia de Escherichia coli (ECET). Tesis como requisito parcial para obtener el grado de maestro en ciencias, Colegio de Postgraduados Campus Puebla. https://doi.org/10.20937/rica.2017.33.01.01 DOI: https://doi.org/10.20937/RICA.2017.33.01.01
Nuez F. 2001. El cultivo de tomate. Barcelona, España: Aedos, s.a. 793 p.
Ramos-Belmán K., Camarena-Barrera E.A., Miranda-López R., Sánchez-Pérez T. y Villagómez-Torres A.F. 2010. Perfil sensorial del tomate (Lycopersicum esculentum) variedades saladette, Uva, Bola y Cherry. XII Congreso Nacional de Ciencia y Tecnología de Alimentos. Del 27 al 28 de Mayo. Guanajuato, México.
Rezende F.P.C., Arruda S.R. and Luiz F.F. 2000. Fruit size, mineral composition and quality of trickle- irrigated tomatoes as affected by potassium rates. Pesq. Agropec. Bras. 35: pp:21-25. https://doi.org/10.1590/s0100-204x2000000100003 DOI: https://doi.org/10.1590/S0100-204X2000000100003
Rodríguez H., Muñoz S. y Alcorta E. 2006. El tomate rojo, sistema hidropónico. México: Trillas.
Sinesio F., Cammareri M., Moneta E., Navez B. and Prepa M. 2010. Sensory quality of fresh french and dutch market tomatoes: A preference mapping study with italian consumers. https://doi.org/10.1111/j.1750-3841.2009.01424.x DOI: https://doi.org/10.1111/j.1750-3841.2009.01424.x
USDA. 1991. U.S. Standars for Grades of Fresh Tomatoes. USDA, Agr. Mktg. Serv. Washington, D.C, EE.UU.
Zarate N.B.H. 2007. Producción de jitomate (Lycopersicum esculentum Mill) hidropónico con sustratos, bajo invernadero. Santa Cruz Xoxocotlán, Oaxaca, México. https://doi.org/10.32854/agrop.v12i9.1419 DOI: https://doi.org/10.32854/agrop.v12i9.1419
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 María del Rosario Dávila Lezama Marali, Miguel Merino Valdés, Anylu del Carmen Pérez Monjaras, Anaid García Castillo, María Antonieta Rosio Juárez Juárez
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The works are under a Creative Commons Atribution 4.0 Internacional License
You are free to Share (copy and and redistribute the material in any medium or format) and Adapt the work (remix, transform, and build upon the material) for any purpose, even commercially under the following terms:
Attribution: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.