Post-harvest evaluation of tomato genotypes with dual purpose

Abstract The objective of this study was to characterize and select genotypes which displayed aptitude for genetic improvement for tomatoes consumed in natura as well as for those used in industrial processing. There were ten genotypes evaluated, being those from seven lines (CVR 1, CVR 3, CVR 4, CVR 5, CVR 8, CVR 21 and CVR 22) and three commercial hybrids (AP-533, SVR-0453 and Kátia) and analyzing the physicochemical characteristics of the produced fruits as: soluble solids rates, acidity in citric acid, total titratable acidity, soluble solids and total titratable acidity relation, pH, vitamin C, mass, transversal and longitudinal diameter and fruit firmness. In face of the analyzed characteristics, it was concluded that all genotypes produce fruits with aptitude to be consumed in natura. The fruits present soluble solids content above 3 °Brix, oblong shape and “moderately soft” texture. Line CVR 22 showed the highest values for soluble solid and total titratable acidity relation, producing fruit with more pleasant and mild flavor, while lines CVR 3 and CVR 8 produced fruits with higher acidity and lower pH, with red coloration accentuated, characteristics indicated for genetic improvement of industrial tomato.摘要 本研究旨在鉴定并筛选适配鲜食及工业加工用途的番茄遗传改良基因型。试验共评估10个番茄基因型，包含7个品系（CVR 1、CVR 3、CVR 4、CVR 5、CVR 8、CVR 21及CVR 22）与3个商业杂交品种（AP-533、SVR-0453及Kátia），并对其所结果实的理化特性展开分析，具体指标包括：可溶性固形物（soluble solids）含量、柠檬酸酸度（citric acid acidity）、总可滴定酸度（total titratable acidity）、可溶性固形物与总可滴定酸度比值、pH值、维生素C（vitamin C）含量、单果质量、果实横径、纵径及果实硬度（fruit firmness）。基于上述分析性状，本研究得出结论：所有供试基因型的果实均具备鲜食适配性。其果实可溶性固形物含量高于3 °Brix，呈长椭圆形，质地为“中等偏软”。品系CVR 22的可溶性固形物与总可滴定酸度比值最高，所结果实风味更为柔和怡人；而品系CVR 3与CVR 8所结果实酸度更高、pH值更低，且着色更为浓郁，这些性状均适用于工业加工番茄的遗传改良。