Analysis of Physico-Chemical and Organoleptic Fruit Parameters Relevant for Tomato Quality
Zoltán Felföldi | Florica Ranga | Ioana A. Roman | Adriana F. Sestras | Dan C. Vodnar | Jaime Prohens | Radu E. Sestras
Increased interest in tomato (<i>Solanum lycopersicum</i> L.) production requires breeding to create new cultivars with highly marketable values (e.g., regarding quality, nutrition, and health) and valuable sensorial parameters. The purpose of this research was to compare four tomato commercial hybrids—two newly created and two used as controls in the breeding process, cultivated in a high plastic tunnel, regarding a wide range of physico-chemical properties as well as nutritional and organoleptic components of the fruits, which are relevant for the quality of the tomatoes. The new AS 400 commercial hybrid registered the best results for carotenoids (16.64 mg 100 g<sup>−1</sup> FW) and dry matter (6.88%). The highest total ascorbic acid value (28.03 mg 100 g<sup>−1</sup> FW) was recorded in the other new hybrid, AS 300, while the highest values of total acidity were recorded on the Precos, used as the control (184.87 mg NaOH 100 g<sup>−1</sup> FW). The correlations between the analyzed characteristics and the multivariate analysis provided insight into breeding tomatoes to meet the current fruit quality requirements. Based on the results, hypotheses have been formulated for the creation of new cultivars with anticipatory, prospective character, in order to ensure the future needs of the market and consumers.
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