ANÁLISE SENSORIAL E FÍSICO-QUÍMICA DE FRUTOS TOMATE CEREJA ORGÂNICOS
2014
DENILSON DE OLIVEIRA GUILHERME | LUCINÉIA DE PINHO | THÂMARA FIGUEIREDO MENEZES CAVALCANTI | CÂNDIDO ALVES DA COSTA | ANNA CHRISTINA DE ALMEIDA
The study assessed sensorial aspects and physicochemical characteristics of two non- commercial genotypes of cherry tomato, CH152 and CLN1561, and compared them to the genotype Carolina, all grown organically. Ripened fruits of the three varieties were harvested at the same time, selected, cleaned and subjected to sensorial analysis by 50 adult testers. They used a 9-point hedonic scale to classify the fruits in terms of aroma, flavor, flesh color and general appearance. The physicochemical analyses determined pH, solu- ble solids (SS) and titratable acidity (AT). For the aspects aroma and general appearance, the 3 varieties ob- tained mean scores of 7.0 to 7.9, which corresponds to “like moderately”; and scored 8.0 to 8.9 to the attribute flesh color, which represents “like very much”. For the attribute flavor, the scores of “Carolina” tomatoes and CLN1561A corresponded to “like moderately, and for CH152 it was “like very much”. The mean values of physicochemical parameters (pH = 4.41 to 4.61; SS = 4.03 to 5.06; and AT = 335.13 to 369.23) were similar among the genotypes (ANOVA, P>0.05). In conclusion, both the varieties tested, CH152 and CLN1561, pro- duce fruits of high sensorial and physicochemical quality, showing potential for commercial exploitation.
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