Tomato quality factors such as size, firmness, colour, taste and nutritional content are important criteria for marketing of tomato fruit. The aim of present study was to evaluate the effects of different types of varieties and cultivation technologies (forcing, open-field with supporting system, open-field with processing varieties) on the ingredient content of tomato fruit. The soluble solids (°Brix), carbohydrate, organic acid, lycopene and ascorbic acid contents were measured. Average soluble solids content ranged from 5.2 to 8.7%. The highest °Brix was observed in the fruits of a cherry type tomato, namely Favorita (8.7%). Carbohydrate content constitutes nearly 50% of the °Brix. The highest carbohydrate content was observed for Favorita and Cheresita (both cherry type tomatoes), whereas the lowest was detected in Falcorosso, a processing variety. Low acid content was found in Nívó and Delphine F
cultivars (processing and eating variety, respectively). The sugar-acid ratio was 40% higher in the case of cherry type tomatoes than in the other varieties. Average lycopene content of examined tomato varieties turned out to be extremely diverse (48–134 mg kg
). Ascorbic acid levels did not differ so much, ranging from 226 to 381 mg kg
. In case of open-field cultivation with supporting system, cherry type varieties showed significantly higher °Brix and carbohydrate content than those of round tomato type with average fruit weight of 100∓130 g. All varieties examined produced significantly higher organic acid content in forcing as compared to the values of round tomato varieties cultivated in open-field with supporting system and processing varieties. Lycopene content of tomato fruits from greenhouse was higher than that of fruits from field. Processing varieties yielded significantly higher lycopene content than the others.
& Rudich, J.
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. Chapman and Hall Ltd, London, New York, 661 pages.
Rudich J., '', in The tomato crop, (1986) -.
Rudich J.The tomato crop1986)| false
, Lugasi, A.
, Barna, É.
, Hóvári, J.
, Pék, Z.
& Helyes, L.
(2003): Effects of the growing methods and conditions on the lycopene content of tomato fruits.
Helyes L., 'Effects of the growing methods and conditions on the lycopene content of tomato fruits' (2003) 32Acta Alimentaria: 269-278.
Helyes L.Effects of the growing methods and conditions on the lycopene content of tomato fruitsActa Alimentaria200332269278)| false
, Pék, Z.
, Brandt, S.
, Varga, GY.
, Barna, É.
, Hóvári, J.
& Lugasi, A.
(2003)a: Influence of harvest date on fruit technological traits of five processing tomato varieties.
Lugasi A., 'Influence of harvest date on fruit technological traits of five processing tomato varieties' (2003) 613Acta Hortic.: 213-216.
Lugasi A.Influence of harvest date on fruit technological traits of five processing tomato varietiesActa Hortic.2003613213216)| false
HUNGARIAN STANDARD (1993):
Gyümölcs-és zöldségtermékek titrálható savtartalmának meghatározása
. (Fruit and vegetable products. Determination of titratable acidity.) MSZ ISO 750.
HUNGARIAN STANDARD (1998):
Gyümölcs-és zöldséglevek. Az oldható szárazanyagtartalom becslése. Refraktometriás módszer
. (Fruit and vegetable juices. Estimation of soluble solids content. Refractometric method.) MSZ EN 12143.
& Konoru, H.B.
(2005): Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes.
J. Sci. Fd Agric.
Konoru H.B., 'Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes' (2005) 85J. Sci. Fd Agric.: 2021-2026.
Konoru H.B.Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoesJ. Sci. Fd Agric.20058520212026)| false