Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

[EN] Tomato (Solanum lycopersicum) local varieties are having an increasing demand. We characterized 69 local tomato accessions from eight cultivar groups for proximate composition traits, major sugars, acids and antioxidants. A large diversity was found, with differences among accessions of almost tenfold for lycopene. Significant differences were found among cultivar group means for most traits. The Cherry and Penjar groups generally presented higher dry matter, soluble solids content, titratable acidity, taste index, b-carotene, ascorbic acid, total phenolics, and antioxidant activity that the other groups. Wide ranges of variation were found within each cultivar group. Positive correlations were found between proximate traits related to taste and antioxidants. The multivariate principal components analysis con- firms the distinct profile of the Cherry and Penjar groups and the large variation within groups. The results will be useful for the differentiation, enhancement and selection of local tomato varieties with improved organoleptic properties and functional quality. 2015 Elsevier Ltd. All rights reserved.This work has been funded by Universitat Politecnica de Valencia. Isabel Andujar is grateful to Universitat Politecnica de Valencia for a post-doctoral contract (PAID-10-14).Figás Moreno, MDR.; Prohens Tomás, J.; Raigón Jiménez, MD.; Fita Fernández, AM.; García Martínez, MD.; Casanova Calancha, C.; Borrás, D.... (2015). Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups. Food Chemistry. 187:517-524. doi:10.1016/j.foodchem.2015.04.083S51752418