Qualidade pós-colheita de genótipos de tomateiro colhidos em diferentes estádios de maturação

Abstract

Tomato is a vegetable of greater importance and greater consumer preference for humanity, as it relates to quality and composition. Harvest directly interferes in that capacity, associating this condition with other features that ensure the final product reaches the consumer. Regions such as Southeast and Midwest, have the function of producing tomatoes to supply the North, Northeast and South offseason Therefore, it needs to be a function of the distance to be traveled, these fruits are harvested in some advanced stage maturation. The objective of this study was to evaluate the physical and chemical characteristics of tomato genotypes depending on the maturation stages. The first experiment was conducted in a greenhouse where occurred the diallel to obtain the artificial hybrids. The 45 hybrids obtained in crosses, along with the 10 lines and two witnesses (AP-529 and Tinto) formed the commercial field experiment in a randomized block design with three replications, deployed in Guarapuava-PR. Plants were harvested at five maturity stages: green, green, pink, pink-green, pink and light red. These fruits formed the laboratory experiment, which was split plot with three replications. The characteristics were evaluated in the laboratory: Firmness, pH, soluble solids, titratable acidity, soluble solids/titratable acidity, moisture, reducing sugars, phenolics, lycopene and vitamin C. All characteristics showed significant (p<0,01) differences for genotype, maturity stage and the interaction between them. The fruit harvest at early stages of maturation favored features firmness, soluble solids, titratable acidity, reducing sugar and lycopene, while the harvest in more advanced stages of ripeness favored the SS / TA ratio, pH, phenols and vitamin C. The highest average firmness was found 11,89 N; largest soluble solids content was 4,82º Brix, acidity of the highest value was 0,54 g citric acid 100 g?¹ pulp; most SS / TA ratio was 13,85. The highest pH value was 4,37; moisture did not differentiate between the stages, the higher content of reducing sugar was 3,37, the highest amount of vitamin C was 19,60 mg ascorbic acid 100 g?¹, the higher content of phenolics was 39,11 mg 100 g?¹ and higher lycopene content was 60,62 mg g?¹. The genotypes that stand out among all the stages and all the features are: RVTD 2009-1, RVTD 2009-36, 2009-38 RVTD, RVTD 2009-44, 2009-41 RVTD, RVTD 2009-27, 2009-26 RVTD, RVTD 2009-52, 2009-34 and RVTD RVTD 2009-50.