Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

Detalhes bibliográficos
Autor(a) principal: VIEIRA,Darlene Ana de Paula
Data de Publicação: 2019
Outros Autores: Caliari,Márcio, SOUZA,Eli Regina Barboza de, SOARES JÚNIOR,Manoel Soares
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600363
Resumo: Abstract In order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (IT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. In general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 - 70 g), volume (61-77 cm3) and ash (0.34-0.40 g 100 g-1), and high moisture content (96.2-96.6 g 100 g-1), and pectin content (0.39-0.47 mg 100 g-1). The fruits showing a better mechanical resistance come from AP533, IT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.
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spelling Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processingSolanum lycopersicum L.epidermisfruit sizepuncturepeduncle scarAbstract In order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (IT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. In general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 - 70 g), volume (61-77 cm3) and ash (0.34-0.40 g 100 g-1), and high moisture content (96.2-96.6 g 100 g-1), and pectin content (0.39-0.47 mg 100 g-1). The fruits showing a better mechanical resistance come from AP533, IT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600363Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32417info:eu-repo/semantics/openAccessVIEIRA,Darlene Ana de PaulaCaliari,MárcioSOUZA,Eli Regina Barboza deSOARES JÚNIOR,Manoel Soareseng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600363Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
title Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
spellingShingle Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
VIEIRA,Darlene Ana de Paula
Solanum lycopersicum L.
epidermis
fruit size
puncture
peduncle scar
title_short Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
title_full Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
title_fullStr Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
title_full_unstemmed Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
title_sort Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing
author VIEIRA,Darlene Ana de Paula
author_facet VIEIRA,Darlene Ana de Paula
Caliari,Márcio
SOUZA,Eli Regina Barboza de
SOARES JÚNIOR,Manoel Soares
author_role author
author2 Caliari,Márcio
SOUZA,Eli Regina Barboza de
SOARES JÚNIOR,Manoel Soares
author2_role author
author
author
dc.contributor.author.fl_str_mv VIEIRA,Darlene Ana de Paula
Caliari,Márcio
SOUZA,Eli Regina Barboza de
SOARES JÚNIOR,Manoel Soares
dc.subject.por.fl_str_mv Solanum lycopersicum L.
epidermis
fruit size
puncture
peduncle scar
topic Solanum lycopersicum L.
epidermis
fruit size
puncture
peduncle scar
description Abstract In order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (IT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. In general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 - 70 g), volume (61-77 cm3) and ash (0.34-0.40 g 100 g-1), and high moisture content (96.2-96.6 g 100 g-1), and pectin content (0.39-0.47 mg 100 g-1). The fruits showing a better mechanical resistance come from AP533, IT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600363
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600363
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.32417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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