Industrial processing affects product yield and quality of diced tomato

The tomato industry has been searching for new genotypes with improved fruit production, both in the field and industrially processed, together with high-quality performance under sustainable management conditions. This research was carried out in Southern Italy with the aim of assessing the effects of industrial processing on the yield and quality of four tomato hybrids grown according to organic farming methods and addressed at dicing. MAX 14111 and HMX 4228 showed the highest values of field and processing yield as well as reduced sugars and fructose. MAX 14111 had the highest values of total solids and soluble solids, titratable acidity, fiber, energetic value, polyphenols, and also rutin, though not significantly different from Impact. HMX 4228 performed best in terms of sugar ratio, color and naringenin. Concerning the diced products, the sensorial qualities of the four hybrids differed significantly. Total polyphenols, naringenin and rutin in the tomato fruits were higher in the processed than in the raw product. The appreciable fruit yield and quality resulting from both field and processing phase represent a promising perspective for identifying improved tomato genotypes addressed at dicing

Valutazione dell\u2019idoneit\ue0 alla trasformazione industriale di alcune cultivar specificamente introdotte per il territorio dell\u2019O.I. Pomodoro da Industria del Nord Italia.

Valutazione dell\u2019idoneit\ue0 alla trasformazione industriale di alcune cultivar specificamente introdotte per il territorio dell\u2019O.I. Pomodoro da Industria del Nord Itali

Industrial Processing Affects Product Yield and Quality of Diced Tomato

The tomato industry has been searching for new genotypes with improved fruit production, both in the field and industrially processed, together with high-quality performance under sustainable management conditions. This research was carried out in Southern Italy with the aim of assessing the effects of industrial processing on the yield and quality of four tomato hybrids grown according to organic farming methods and addressed at dicing. MAX 14111 and HMX 4228 showed the highest values of field and processing yield as well as reduced sugars and fructose. MAX 14111 had the highest values of total solids and soluble solids, titratable acidity, fiber, energetic value, polyphenols, and also rutin, though not significantly different from Impact. HMX 4228 performed best in terms of sugar ratio, color and naringenin. Concerning the diced products, the sensorial qualities of the four hybrids differed significantly. Total polyphenols, naringenin and rutin in the tomato fruits were higher in the processed than in the raw product. The appreciable fruit yield and quality resulting from both field and processing phase represent a promising perspective for identifying improved tomato genotypes addressed at dicing

Yield and quality performances of organic tomato as affected by genotype and industrial processing in southern Italy

Identifying new tomato (Solanum lycopersicum L.) genotypes with improved technological performances is an important requisite for achieving high yield and quality of industrial produce. An open-field experiment was carried out in southern Italy in order to assess the effects of three elongated tomato hybrids oriented to ‘peeled’ chain (Max 14802, Massaro, Taylor) in terms of crop productivity and nutritional value. The hybrid Taylor showed the highest marketable yield due to the highest fruit number, whereas Massaro showed the highest processing efficiency. Among the three genotypes compared, titratable acidity and fiber were highest in Max 14802 fruits (0.45 g anhydrous citric acid·100 g-1 and 0.94 g·100 g-1 respectively), Taylor was best ranking in terms of fat and sucrose content, and Massaro achieved the highest glucose, fructose and rutin accumulation. Compared to fresh fruits, peeled tomatoes attained higher values of total and soluble solids, reducing sugars, total polyphenols (referred to fresh weight), rutin and naringenin, but had a decreased value of colour coordinate a/b ratio. No significant differences between the three tomato cultivars were recorded in terms of sensorial traits. From the present research interesting clues have arisen regarding the best performances of the hybrid Taylor in terms of fruit yield and organic acid content, and of the hybrid Massaro regarding the processing efficiency and fruit health-beneficial properties