Influence of Ripening Stage on Quality Parameters of Five Traditional Tomato Varieties Grown under Organic Conditions
María Concepción Ayuso‐Yuste, F. González-Cebrino, Mercedes Lozano‐Ruiz, A.M. Fernández-León, M.J. Bernalte
Abstract
Consumers demand traditional, tasty tomatoes in contrast to new hybrid cultivars that have poor sensory characteristics. Some physicochemical parameters (total soluble solids, pH, titratable acidity, color and firmness), functional properties (vitamin C, lycopene, β-carotene and total antioxidant activity) and sensory characteristics of five traditional tomato varieties (T1-T5) in three ripening stages, grown under organic conditions, were evaluated. These were compared to the commercial hybrid ‘Baghera’, grown in the same conditions. Firmness of all varieties declined and the color parameters L* and H* decreased, whereas a* and a*/b* increased progressively with ripening. Lycopene also increased with ripening in all varieties, with the highest content being 132.64 mg kg−1 fw for T4. All traditional tomato varieties were richer in lycopene than commercial ones in the two last ripening stages. Vitamin C content ranged widely between 27.33 and 267.27 mg kg−1 fw. Among the traditional varieties, T2 (BGV003524) stood out due to its highest total soluble solids and vitamin C contents, total antioxidant activity, and H* and a*/b*; this variety was also the most appreciated by panelists. These traditional varieties could be an alternative to commercial cultivars, as they have good quality characteristics and can satisfy consumer demand for organic produce.