FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)

FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)

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Tomatoes are commercially important worldwide for the ways it is consumed and its nutritional value. Due to its demand, cultivars with improved agronomic attributes, resistance to mechanical damage and longer shelf life have been developed. In certain cases, this has been achieved in detriment of organoleptic or nutritional quality, which native populations maintain. For this study, out of a collection of 600 native populations 13 were selected for their suitable agronomic characteristics for greenhouse cultivation, adequate yield and fruit size. Our objective was characterizing their chemical attributes related to taste and assessing their ascorbic acid content and compared it to two commercial hybrids. Our hypothesis was that the ascorbic acid and citric acid content, pH and total soluble solids in the fruits confer significant differences to the flavor. The experimental design was completely randomized, with 15 treatments and four repetitions. The data analysis was multivariate. In four stages of fruit maturity, pH, ascorbic acid, citric acid and total soluble solids content were quantified. The flavor components and the ascorbic acid content allowed three groups identification, one commercial hybrid with low ascorbic acid content, another with three native samples and the “Daniela” hybrid, classified as very sweet; and the one that included the “Sun7705” hybrid and five native samples classified as sweet, three native samples with neutral flavor and two tasteless. This confirms that native populations have potential to produce fruit for fresh or processed consumption and gourmet dishes.

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Main Authors: Berrospe-Ochoa, Edgar A., Saucedo-Veloz, Crescenciano, Ramírez-Guzmán, Martha E., Saucedo-Reyes, Daniela
Format: Digital revista
Language:spa
Published: Colegio de Postgraduados 2018
Online Access:https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1693
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institution COLPOS
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country México
countrycode MX
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access En linea
databasecode rev-agrociencia-mx
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region America del Norte
libraryname Departamento de documentación y biblioteca de COLPOS
language spa
format Digital
author Berrospe-Ochoa, Edgar A.
Saucedo-Veloz, Crescenciano
Ramírez-Guzmán, Martha E.
Saucedo-Reyes, Daniela
spellingShingle Berrospe-Ochoa, Edgar A.
Saucedo-Veloz, Crescenciano
Ramírez-Guzmán, Martha E.
Saucedo-Reyes, Daniela
FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
author_facet Berrospe-Ochoa, Edgar A.
Saucedo-Veloz, Crescenciano
Ramírez-Guzmán, Martha E.
Saucedo-Reyes, Daniela
author_sort Berrospe-Ochoa, Edgar A.
title FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
title_short FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
title_full FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
title_fullStr FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
title_full_unstemmed FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.)
title_sort flavor components and ascorbic acid content in native and commercial hybrid tomatoes (solanum lycopersicum l.)
description Tomatoes are commercially important worldwide for the ways it is consumed and its nutritional value. Due to its demand, cultivars with improved agronomic attributes, resistance to mechanical damage and longer shelf life have been developed. In certain cases, this has been achieved in detriment of organoleptic or nutritional quality, which native populations maintain. For this study, out of a collection of 600 native populations 13 were selected for their suitable agronomic characteristics for greenhouse cultivation, adequate yield and fruit size. Our objective was characterizing their chemical attributes related to taste and assessing their ascorbic acid content and compared it to two commercial hybrids. Our hypothesis was that the ascorbic acid and citric acid content, pH and total soluble solids in the fruits confer significant differences to the flavor. The experimental design was completely randomized, with 15 treatments and four repetitions. The data analysis was multivariate. In four stages of fruit maturity, pH, ascorbic acid, citric acid and total soluble solids content were quantified. The flavor components and the ascorbic acid content allowed three groups identification, one commercial hybrid with low ascorbic acid content, another with three native samples and the “Daniela” hybrid, classified as very sweet; and the one that included the “Sun7705” hybrid and five native samples classified as sweet, three native samples with neutral flavor and two tasteless. This confirms that native populations have potential to produce fruit for fresh or processed consumption and gourmet dishes.
publisher Colegio de Postgraduados
publishDate 2018
url https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1693
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spelling oai:ojs.pkp.sfu.ca:article16932020-05-14T06:50:08Z FLAVOR COMPONENTS AND ASCORBIC ACID CONTENT IN NATIVE AND COMMERCIAL HYBRID TOMATOES (Solanum lycopersicum L.) COMPONENTES DEL SABOR Y CONTENIDO DE ÁCIDO ASCÓRBICO DE JITOMATES (Solanum lycopersicum L.) NATIVOS E HÍBRIDOS COMERCIALES Berrospe-Ochoa, Edgar A. Saucedo-Veloz, Crescenciano Ramírez-Guzmán, Martha E. Saucedo-Reyes, Daniela ascorbic acid pH Solanum lycopersicum L. titratable acidity total soluble solids Solanum lycopersicum L. sólidos solubles totales pH acidez titulable ácido ascórbico Tomatoes are commercially important worldwide for the ways it is consumed and its nutritional value. Due to its demand, cultivars with improved agronomic attributes, resistance to mechanical damage and longer shelf life have been developed. In certain cases, this has been achieved in detriment of organoleptic or nutritional quality, which native populations maintain. For this study, out of a collection of 600 native populations 13 were selected for their suitable agronomic characteristics for greenhouse cultivation, adequate yield and fruit size. Our objective was characterizing their chemical attributes related to taste and assessing their ascorbic acid content and compared it to two commercial hybrids. Our hypothesis was that the ascorbic acid and citric acid content, pH and total soluble solids in the fruits confer significant differences to the flavor. The experimental design was completely randomized, with 15 treatments and four repetitions. The data analysis was multivariate. In four stages of fruit maturity, pH, ascorbic acid, citric acid and total soluble solids content were quantified. The flavor components and the ascorbic acid content allowed three groups identification, one commercial hybrid with low ascorbic acid content, another with three native samples and the “Daniela” hybrid, classified as very sweet; and the one that included the “Sun7705” hybrid and five native samples classified as sweet, three native samples with neutral flavor and two tasteless. This confirms that native populations have potential to produce fruit for fresh or processed consumption and gourmet dishes. El jitomate es comercialmente importante en el mundo por sus formas de consumo y valor nutricional. Debido a su demanda, cultivares con atributos agronómicos mejorados, resistencia a daños mecánicos y mayor vida de anaquel se han desarrollado. En ciertos casos, esto se ha logrado con detrimento de la calidad organoléptica o nutrimental, pero las poblaciones nativas las mantienen. Para este estudio, de una recolecta de 600 poblaciones nativas se seleccionaron 13 con características agronómicas adecuadas para su cultivo en invernadero, producción y tamaño de fruto aceptables, con el objetivo de caracterizar atributos químicos relacionados al sabor y conocer el contenido de ácido ascórbico del fruto, respecto a dos híbridos comerciales. La hipótesis fue que el contenido de ácido ascórbico, ácido cítrico, pH y sólidos solubles totales de los frutos confieren diferencias significativas al sabor. El diseño fue completamente al azar, con 15 tratamientos y cuatro repeticiones. El análisis de datos fue multivariado. En cuatro estados de madurez de fruto se cuantificó pH y contenido de ácido ascórbico, ácido cítrico y sólidos solubles totales. Los componentes del sabor y el contenido de ácido ascórbico permitieron identificar tres grupos. Uno con los híbridos comerciales con contenido menor de ácido ascórbico, otro con tres recolectas y el híbrido Daniela, clasificados como muy dulces; y el que incluyó el híbrido Sun7705 y cinco recolectas clasificadas como dulces, tres con sabor neutro y dos insípidas. Esto confirma que las poblaciones nativas poseen potencial de fruto para consumo fresco o procesado y componente de platillos gourmet. Colegio de Postgraduados 2018-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1693 Agrociencia; Vol. 52 No. 4 (2018): 16 de mayo - 30 de junio 2018.; 623-638 Agrociencia; Vol. 52 Núm. 4 (2018): 16 de mayo - 30 de junio 2018.; 623-638 2521-9766 1405-3195 spa https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1693/1693

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