Comment piloter au champ la qualité de la tomate d’industrie ? : impact du déficit hydrique, du génotype et des procédés sur la qualité finale des produits transformés

Tomato is the second most consumed vegetable in the world and most of it is consumed in processed form. The industry tomato is typically a demanding crop in water. Production is mainly in the Mediterranean zone, facing increasingly frequent periods of drought, and constrained, in the context of climate change, to reduce the withdrawal of water resources for its agriculture. Water is a major factor affecting the yield and quality of tomatoes, so there is a direct link between upstream agriculture (production) and industrial downstream (processing). Although works to better understand pre-post-harvest links exists, better adapting production to changing climatic constraints remains a challenge for the industry, and it is in this context that this thesis work is located. In this context, the objective of the thesis was to analyze during the chain of production and processing, the impact of agronomic and technological factors on the quality of tomato purées, and to identify during this chain levers to improve the taste, nutritional and environmental of the finished product. Given this objective, this work was constructed to analyze 1) what are the main agronomic and technological factors responsible for the variability of the quality of fresh and processed fruit within the French production areas of industrial tomatoes; 2) what are the effects of variety, water supply, stage of development and process on the quality of fresh fruits and their suitability for processing; 3) what are the processes responsible for the changes in the rheological properties of the purees. Our results showed differences in the quality of fruit and processed products between the two major French industrial tomato production regions in 2015. The choice of cultivar and practices, such as planting density or production cycle time, were responsible for these differences. In the absence of a water deficit, climatic differences (thermal amplitudes and cumulative precipitation) did not seem to be a major factor of variation. Exploration of pre-post-harvest links then confirmed that the commonly used harvest criteria (yield and °Brix) provided little information on the processing ability of tomatoes. In addition, we have shown that decreasing irrigation to replace only 60% of plant evapotranspiration has had little effect on the yield of fresh fruit, and has increased dry matter yield to + 27%, which is positive for the plant. The efficiency of the use of irrigation water has thus been increased by an average of 20% over the entire cycle. The composition of the dry matter of the fruits at harvest was not significantly affected by the water deficit in 2016. On the other hand, when these same fruits were transformed according to industrial processes, the water deficit improved the viscosity of the purees without affecting its color. It also limited the loss of viscosity obtained when the process has a low temperature maceration phase (Cold Break (CB)). This result suggested that the enzymatic reactivity of the tissues was reduced. On the other hand, more drastic water stress in 2017 led to significant differences in dry matter content. As the purees are concentrated to the same SSC content, then the WD purees, which less water has been removed, shows a lower viscosity. The mastery of the dry matter is not the only factor affecting the rheology of purees. It is a complex phenomenon depending on several factors. Indeed, when the differences in viscosity are induced by the cooking method, it is mainly the viscosity of the serum (liquid part of the mash) that is involved. When the viscosity variations are induced by the use of Variety with a high potential for viscosity (Ketchup tomato), it is the size and shape of the particles and their aggregation potential that are involved.La tomate est le deuxième légume le plus consommé dans le monde et la plus grande partie est consommée sous forme transformée. La tomate d’industrie est typiquement une culture exigeante en eau. La production se situe majoritairement en zone méditerranéenne, confrontée à des périodes de sécheresse de plus en plus fréquentes, et contrainte, dans le contexte de changement climatique, à réduire le prélèvement des ressources en eau pour son agriculture. L’eau est un facteur majeur qui impacte le rendement et la qualité des tomates et il y a donc un lien direct entre l’amont agricole (production), et l’aval industriel (transformation). Bien que des travaux visant à mieux comprendre les liens pré-post-récolte existent, mieux adapter la production face aux contraintes climatiques en évolution reste un challenge pour la filière, et c’est dans ce cadre que ce situe ce travail de thèse. Dans ce contexte, l’objectif de la thèse était d’analyser au cours de la chaine de production et de transformation, l’impact de facteurs agronomiques et technologiques sur la qualité des purées de tomate, et d’identifier au cours de cette chaine des leviers pour améliorer la qualité gustative, nutritionnelle et environnementale du produit fini. Etant donné cet objectif, ce travail a été construit pour analyser 1) quels sont les principaux facteurs agronomiques et technologiques responsables de la variabilité de la qualité des fruits frais et transformés au sein des zones de production françaises de tomates d’industrie ; 2) quels sont les effets de la variété, des apports en eau, du stade de développement, et du procédé sur la qualité des fruits frais et leur aptitude à la transformation ; 3) Quels sont les processus responsables des modifications des propriétés rhéologiques des purées. Nos résultats ont montré des différences de qualité des fruits et des produits finis entre les deux grandes régions de production françaises de tomates d’industrie en 2015. Le choix du cultivar et des pratiques, comme la densité de plantation ou la durée du cycle de production, étaient responsables de ces différences. En l’absence de déficit hydrique, les différences climatiques (amplitudes thermiques et cumul de précipitations) n’ont pas semblé être un facteur majeur de variation. L’exploration des liens pré-post-récoltes a ensuite confirmé que les critères à la récolte couramment utilisés (rendement et °Brix) renseignaient peu sur l’aptitude à la transformation des tomates. De plus, nous avons montré que diminuer l’irrigation jusqu’à ne remplacer que 60 % de l’évapotranspiration des plantes n’a que très peu affecté le rendement en fruit frais, et a augmenté le rendement en matière sèche jusqu’à +27%, ce qui est positif pour l’usine. L’efficience de l’utilisation de l’eau d’irrigation a ainsi été augmentée d’en moyenne 20% sur tout le cycle. La composition de la matière sèche des fruits à la récolte n’a pas été significativement affectée par le déficit hydrique en 2016. En revanche, lorsque ces mêmes fruits ont été transformés selon des procédés industriels, le déficit hydrique a amélioré la viscosité de la purée sans affecter sa couleur. Il a également limité la perte de viscosité obtenue lorsque le procédé possède une phase de macération à basse température (Cold Break (CB)). Ce résultat a suggéré que la réactivité enzymatique des tissus a été réduite. En revanche, un stress hydrique plus drastique en 2017 a induit des fortes différences de teneur en matière sèche. Comme les purée sont concentrée à la même teneur en SSC, alors les purée WD, où moins d’eau a été éliminée, montre une viscosité plus faible. La maitrise de la matière sèche n’est pas le seul facteur affectant la rhéologie des purées. C’est un phénomène complexe dépendant de plusieurs facteurs

Analysis of tomato fruit quality in response to water shortage

La tomate est le deuxième légume le plus consommé dans le monde et la plus grande partie est consommée sous forme transformée. La tomate d’industrie est typiquement une culture exigeante en eau. La production se situe majoritairement en zone méditerranéenne, confrontée à des périodes de sécheresse de plus en plus fréquentes, et contrainte, dans le contexte de changement climatique, à réduire le prélèvement des ressources en eau pour son agriculture. L’eau est un facteur majeur qui impacte le rendement et la qualité des tomates et il y a donc un lien direct entre l’amont agricole (production), et l’aval industriel (transformation). Bien que des travaux visant à mieux comprendre les liens pré-post-récolte existent, mieux adapter la production face aux contraintes climatiques en évolution reste un challenge pour la filière, et c’est dans ce cadre que ce situe ce travail de thèse. Dans ce contexte, l’objectif de la thèse était d’analyser au cours de la chaine de production et de transformation, l’impact de facteurs agronomiques et technologiques sur la qualité des purées de tomate, et d’identifier au cours de cette chaine des leviers pour améliorer la qualité gustative, nutritionnelle et environnementale du produit fini. Etant donné cet objectif, ce travail a été construit pour analyser 1) quels sont les principaux facteurs agronomiques et technologiques responsables de la variabilité de la qualité des fruits frais et transformés au sein des zones de production françaises de tomates d’industrie ; 2) quels sont les effets de la variété, des apports en eau, du stade de développement, et du procédé sur la qualité des fruits frais et leur aptitude à la transformation ; 3) Quels sont les processus responsables des modifications des propriétés rhéologiques des purées. Nos résultats ont montré des différences de qualité des fruits et des produits finis entre les deux grandes régions de production françaises de tomates d’industrie en 2015. Le choix du cultivar et des pratiques, comme la densité de plantation ou la durée du cycle de production, étaient responsables de ces différences. En l’absence de déficit hydrique, les différences climatiques (amplitudes thermiques et cumul de précipitations) n’ont pas semblé être un facteur majeur de variation. L’exploration des liens pré-post-récoltes a ensuite confirmé que les critères à la récolte couramment utilisés (rendement et °Brix) renseignaient peu sur l’aptitude à la transformation des tomates. De plus, nous avons montré que diminuer l’irrigation jusqu’à ne remplacer que 60 % de l’évapotranspiration des plantes n’a que très peu affecté le rendement en fruit frais, et a augmenté le rendement en matière sèche jusqu’à +27%, ce qui est positif pour l’usine. L’efficience de l’utilisation de l’eau d’irrigation a ainsi été augmentée d’en moyenne 20% sur tout le cycle. La composition de la matière sèche des fruits à la récolte n’a pas été significativement affectée par le déficit hydrique en 2016. En revanche, lorsque ces mêmes fruits ont été transformés selon des procédés industriels, le déficit hydrique a amélioré la viscosité de la purée sans affecter sa couleur. Il a également limité la perte de viscosité obtenue lorsque le procédé possède une phase de macération à basse température (Cold Break (CB)). Ce résultat a suggéré que la réactivité enzymatique des tissus a été réduite. En revanche, un stress hydrique plus drastique en 2017 a induit des fortes différences de teneur en matière sèche. Comme les purée sont concentrée à la même teneur en SSC, alors les purée WD, où moins d’eau a été éliminée, montre une viscosité plus faible. La maitrise de la matière sèche n’est pas le seul facteur affectant la rhéologie des purées. C’est un phénomène complexe dépendant de plusieurs facteurs.Tomato is the second most consumed vegetable in the world and most of it is consumed in processed form. The industry tomato is typically a demanding crop in water. Production is mainly in the Mediterranean zone, facing increasingly frequent periods of drought, and constrained, in the context of climate change, to reduce the withdrawal of water resources for its agriculture. Water is a major factor affecting the yield and quality of tomatoes, so there is a direct link between upstream agriculture (production) and industrial downstream (processing). Although works to better understand pre-post-harvest links exists, better adapting production to changing climatic constraints remains a challenge for the industry, and it is in this context that this thesis work is located. In this context, the objective of the thesis was to analyze during the chain of production and processing, the impact of agronomic and technological factors on the quality of tomato purées, and to identify during this chain levers to improve the taste, nutritional and environmental of the finished product. Given this objective, this work was constructed to analyze 1) what are the main agronomic and technological factors responsible for the variability of the quality of fresh and processed fruit within the French production areas of industrial tomatoes; 2) what are the effects of variety, water supply, stage of development and process on the quality of fresh fruits and their suitability for processing; 3) what are the processes responsible for the changes in the rheological properties of the purees. Our results showed differences in the quality of fruit and processed products between the two major French industrial tomato production regions in 2015. The choice of cultivar and practices, such as planting density or production cycle time, were responsible for these differences. In the absence of a water deficit, climatic differences (thermal amplitudes and cumulative precipitation) did not seem to be a major factor of variation. Exploration of pre-post-harvest links then confirmed that the commonly used harvest criteria (yield and °Brix) provided little information on the processing ability of tomatoes. In addition, we have shown that decreasing irrigation to replace only 60% of plant evapotranspiration has had little effect on the yield of fresh fruit, and has increased dry matter yield to + 27%, which is positive for the plant. The efficiency of the use of irrigation water has thus been increased by an average of 20% over the entire cycle. The composition of the dry matter of the fruits at harvest was not significantly affected by the water deficit in 2016. On the other hand, when these same fruits were transformed according to industrial processes, the water deficit improved the viscosity of the purees without affecting its color. It also limited the loss of viscosity obtained when the process has a low temperature maceration phase (Cold Break (CB)). This result suggested that the enzymatic reactivity of the tissues was reduced. On the other hand, more drastic water stress in 2017 led to significant differences in dry matter content. As the purees are concentrated to the same SSC content, then the WD purees, which less water has been removed, shows a lower viscosity. The mastery of the dry matter is not the only factor affecting the rheology of purees. It is a complex phenomenon depending on several factors. Indeed, when the differences in viscosity are induced by the cooking method, it is mainly the viscosity of the serum (liquid part of the mash) that is involved. When the viscosity variations are induced by the use of Variety with a high potential for viscosity (Ketchup tomato), it is the size and shape of the particles and their aggregation potential that are involved

Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree

Industry tomatoes are produced under a range of climatic conditions and practices which significantly impact on main quality traits of harvested fruits. However, the quality of tomato intended for processing is currently addressed on delivery through color and Brix only, whereas other traits are overlooked. Very few works provided an integrated view of the management of tomato puree quality throughout the chain. To gain insights into pre- and post-harvest interactions, four genotypes, two water regimes, three maturity stages, and two processes were investigated. Field and glasshouse experiments were conducted near Avignon, France, from May to August 2016. Two irrigation regimes were applied: control plants were irrigated in order to match 100% of evapotranspiration (ETP); water deficit (WD) plants were irrigated as control plants until anthesis of the first flowers, then irrigation was reduced to 60 and 50% ETP in field, and glasshouse respectively. Fruits were collected at three stages during ripening. Their color, fresh weight, dry matter content, and metabolite contents were determined before processing. Pericarp cell size was evaluated in glasshouse only. Two laboratory-scaled processing methods were applied before structural and biochemical analyses of the purees. Results outlined interactive effects between crop and process management. WD hardly reduced yield, but increased dry matter content in the field, in contrast to the glasshouse. The puree viscosity strongly depended on the genotype and the maturity stage, but it was disconnected from fruit dry matter content or Brix. The process impact on puree viscosity strongly depended on water supply during fruit production. Moreover, the lycopene content of fresh fruit may influence puree viscosity. This work opens new perspectives for managing puree quality in the field showing that it was possible to reduce water supply without affecting yield and to improve puree quality

Marilou Addison

In order to investigate how pre-harvest conditions impact fresh fruit quality, and 17 especially their quality attributes related to industry use, we identified and quantified 18 fresh fruit traits which are impacted by low water supply and their consequences on 19 puree quality, with a focus on viscosity, sugar/acid balance and carotenoid content. A first 20 trial in 2016, indicated that lowering water supply to 50% of the evapotranspiration 21 (ETP) all along the fruit development impacted plants without significantly affect yields, 22 but impacted the fruit reactivity to the process. To confirm these results, and seek for the 23 limits of reducing water supply, the same experimentation was design except that a more 24 severe water deficit was applied. Control plants were irrigated in order to match 100% of 25 the (ETP). Water deficit (WD) plants were irrigated as control plants was until anthesis of 26 the first flowers, and then, the irrigation was reduced to 50% of the ETP. The results 27 obtained in 2017 were compared to those obtained in 2016 on the basis of same 28 variables. Soil humidity, leaf conductance, leaf and fruit water potential and fruit growth 29 were monitored revealing interactive effects between crop and process management. It 30 pointed out links between fresh fruit characteristics and puree quality, depending on 31 genotype and watering regime. As in 2016, WD hardly reduced yield, but increased dry 32 matter content. The puree viscosity strongly depended on the genotype, and the viscosity 33 was disconnected from the soluble solid content (brix). The fruits enzymatic reactivity, 34 estimated through the difference of viscosity measured between hot-break and cold-35 break purees were reduced dramatically under WD for all the genotypes. This work 36 opens new perspectives for managing puree quality in the field and for reducing water 37 use in the pre-harvest period and energy cost during processing

Selecting tomato not only for their taste, viscosity and color potential but also for their ability to react and conserved their quality during the process

The quality of tomato based products greatly depends on their color and viscosity, which are influenced by the fruit capacity of modifying their properties according to the processing route. Loss of viscosity due to intrinsic pectin modifying enzymes (also called ‘fruit reactivity’) is known and used to produce either hot break (HB) purees, more viscous, or cold break (CB) ones, less viscous. Color reactivity, even if less documented, also exists as HB/CB purees differ. This fruit reactivity, although essential for quality purpose, remains almost neglected from breeders. In order to verify if reactivity could be considered as a heritable trait, we measured it through a “quick and dirty” laboratory scaled process and a systematic measurement of the loss of texture and color according to HB or CB process. The results indicated that fruits can be classified according to their capacity of being impacted by the process. For viscosity, some genotypes exhibited a strong capacity for producing highly viscous purees but also exhibited a strong fruit reactivity, indicating that their advantage may be quickly lost during the process if the first break step is not efficient enough, or in case or cold break processing. On other hand, some genotypes exhibited a very low reactivity to process. Reactivity was also greatly reduced by a low irrigation level. And finally, a parallel processing at laboratory or pilot scale indicated that the behavior of a 10‐fruits sample in microwaves was correlated to the quality observed in traditional scrapped surface tubular eating system. The color of purees was also influenced by the fruit reactivity, but the enzymatic basis for the color change seemed disconnected from the one controlling viscosity. Those results open the door for a more efficient screening of tomato varieties based not only on the fruit composition, but also on their ability to react to the process