Quality of tomato fruit grown under organic production and treated with by-products of lemon-grass

ABSTRACT Considering the need for alternatives that are efficient and more sustainable during post-harvest treatment, the aim of this study was to evaluate the effect of by-products of Cymbopogon citratus applied in the field under a system of organic production, on the postharvest quality of the Italian tomato, comparing them to fruits obtained under a conventional system. The treatments applied pre-harvest were: crude aqueous extract of C. citratus at 1%, 5%, 10% and 15%; essential oil of C. citratus at 10 µL L-1, 100 µL L-1, 200 µL L-1 and 400 µL L-1; Citral at 10 uL L-1, 100 mL L-1, 200 uL L-1 and 400 uL L-1; control with an application of water; 1% Bordeaux mixture; Crop-Set - Improcop®; and tomato grown under a conventional system. The following analyses were carried out: physical (colouration, partial and total weight loss, volume, viability and specific weight), chemical (pH, TSS, TA and ratio) and sensory (firmness to touch, general external appearance, pulp characteristics, general internal appearance, aroma, texture, flavour, off flavour, sweetness, acidity and overall quality). Significant differences were found in comparisons between the two systems, where the organic fruit tended to take longer to mature, had lower acidity, higher TSS in the final evaluation, and a higher ratio. In the sensory analysis, these received the best grading for the parameters of acidity, texture, sweetness and overall quality.

摘要 鉴于采后处理亟需高效且更具可持续性的替代方案，本研究旨在评估有机生产体系下田间施用的柠檬草（Cymbopogon citratus）副产物对意大利番茄采后品质的影响，并与常规生产体系下获得的番茄果实进行对比。本研究设置的采前喷施处理包括：1%、5%、10%、15%浓度的柠檬草粗水提物；10 µL·L⁻¹、100 µL·L⁻¹、200 µL·L⁻¹、400 µL·L⁻¹浓度的柠檬草精油；10 µL·L⁻¹、100 mL·L⁻¹、200 µL·L⁻¹、400 µL·L⁻¹浓度的柠檬醛（Citral）；清水喷施对照组；1%波尔多液；Crop-Set - Improcop®；以及常规生产体系种植的番茄。本研究开展了以下指标检测：物理指标（色泽、局部及总重量损失率、体积、活力及比重）；化学指标（pH值、总可溶性固形物（Total Soluble Solids, TSS）、可滴定酸度（Titratable Acidity, TA）及固酸比）；感官指标（触压硬度、整体外观、果肉特性、内部整体观感、香气、质地、风味、异味、甜度、酸度及综合品质）。研究发现两种生产体系间存在显著差异：有机生产的番茄成熟周期更长，酸度更低，终期检测时总可溶性固形物含量更高，固酸比也更大。在感官评价中，有机番茄在酸度、质地、甜度及综合品质这几项指标上获得了最高评分。