Effects of variety and growth season on the organoleptic and nutritional quality of hydroponically grown tomato

Auteur(s) :
Marranzano M., Riga P., Garbisu C.
Date :
Fév, 2006
Source(s) :
JOURNAL OF FOOD QUALITY. #29:1 p16-37
Adresse :
Addresses: Riga P (reprint author), NEIKER AB, Basque Inst Agr Res & Dev, Dept Plant Prod & Protect, C-Berreaga 1, E-48160 Derio Spain NEIKER AB, Basque Inst Agr Res & Dev, Dept Plant Prod & Protect, E-48160 Derio Spain E-mail Addresses: priga@neiker.net

Sommaire de l'article

The effects of variety and season on several organoleptic and nutritional quality parameters (i.e., dry weight (dw), total sugars, soluble solid compounds, titratable acidity (TA), electrical conductivity (EC), juiciness, firmness, vitamin C (vit C), total phenolic compounds, hydrophilic antioxidant capacity and minerals) of five different varieties of tomatoes (i.e., Jack, Cabrales, Jaguar, Iker and Nevada) grown in two crop cycles (spring and autumn) were studied. Each variety presented its own specific characteristics regarding the chosen parameters. Firmness, TA and EC were season dependent, whereas soluble solids content did not change between cycles. In some varieties, the dw, juiciness and total sugars were affected by climatic conditions. The total phenolic compounds and the hydrophilic antioxidant capacity were variety dependent in both cycles. By contrast, the vit C content was variety dependent only in the autumn cycle. Similarly, these latter parameters (phenolic compounds, hydrophilic antioxidant capacity and vit C) were also season dependent, showing higher values in the spring than in the autumn cycle. The effect of tomato variety and season on mineral contents is also discussed. Those tomatoes grown in the spring cycle had better quality according to the organoleptic parameters studied here as well as to a higher antioxidant capacity. The percentages of the recommended dietary allowances supplied by the studied tomatoes were not significantly affected by variety or season, despite differences in their physicochemical compositions.

Source : Pubmed
Retour