Processing tomato - Genotype x Environment

An experiment on the global quality evaluation of processing tomato was performed in Italy in 2021 and 2022 (Y) to assess four selected cultivars (V) across three representative Italian locations (F). The evaluated parameters included those related to yield and agronomic performance, as well as technological quality indexes of processing tomatoes. Moreover, biochemical indexes of both taste and nutraceutical quality, such as sugars, acids, antioxidants and volatiles (VOC) were also issued. Yield-related traits and technological parameters were mainly influenced by Y and F, while barely by V. Sugars were mainly influenced by F and V, while organic acids were strongly influenced by Y. Among phytochemicals, ascorbic acid was influenced by Y, carotenoids by F and V and individual phenols mainly by Y and V. Regarding VOC, the most important influence was observed in 13 of the 26 detected and quantified compounds, particularly in the Y × F interaction. In terms of nutritional profile, good concentrations were found for ascorbic acid, phenols and some volatiles, counteracted by generally low amounts of carotenoids, especially lycopene. This suggests that, for correct breeding practice, each trait to be enhanced in tomato processing cultivars should be carefully calibrated to specific field location and production year, despite the availability of well-developed tomato cultivars adapted for processing, already selected for stable performance under determined cropping conditions.