Nutritional quality of orange tomatoes for fresh consumption and processing products

PERALTA I. E.; PEPPI D.; SANCE M.; ASIS R.; ASPRELLI P.; GALMARINI C.

Santiago de Chile

Congreso; 12th World Processing Tomato Congress and 14th ISHS Symposium on the Processing Tomato; 2016

International Society of Horticultural Sciences

In Argentina, traditionally commercial tomatoes for fresh consumption as well for processed products have red fruits. Although, other fruit colors (yellow, purple) are present in the ?cherry? types, orange tomatoes for direct consumption or for the industry are not found in the market. Our objective was diversify tomato market generating cultivars of different color and non-traditional fruit characteristics. Field comparative trials during several cycles at the Institute of Horticulture (FCA-UNCuyo, Mendoza) allowed the selection of two cultivars with good agronomic performance, productivity and fruit quality: cultivar 1 with determinate growth, with 3-5 fruits per cluster, fruit pear shape with a mammillate tip, orange, jointless; and cultivar 2 with indeterminate growth, with 3-5 fruits per cluster, oval, deep orange, jointless or with not functional pedicel articulation. Fruits of the two varieties have good internal and external color, adequate pericarp thickness, homogeneous maturation, and fruits adapted to manual and mechanical concentrated harvest. Mature fresh fruits were characterized by physico-chemical composition, total polyphenols, lycopene and -carotene content, and antioxidant activity, showing an interesting nutritional composition and different antioxidant properties. Using mature fruits, a marmalade was produced at the Pilot Processing Industry (FCA-UNCuyo, Mendoza), and its nutritional composition as well as the phytochemical contribution (polyphenols, lycopene and y -carotene) and antioxidant activity were determined. Finally, acceptability of the new product was assessed by a written questionnaire about sensorial qualities (color, flavor, texture, etc.) that was completed by 131 consumers. The marmalade had a high acceptance and constitute and interesting product with excellent nutritional value that also could cover part of the required antioxidant compounds in human diets. At present, the orange marmalade is commercialized locally by the Agronomy Faculty with a significant acceptance by consumers. Orange tomato varieties have excellent nutritional properties and sensorial characteristics for direct consumption and also for industrial processed products.