Tomato Fruit Quality from Organic and Conventional Production - Organic Agriculture Towards Sustainability - page 157

Tomato Fruit Quality from Organic and Conventional Production
http://dx.doi.org/10.5772/58239

Amati F1 Robin F1 Elpida F1

Organic Conventional Organic Conventional Organic Conventional

Maturity Index 11.7a 10.3b 10.8b 10.3b 10.8b 9.6b

Taste index 1.00b 1.00b 0.98b 0.98b 1.10a 0.96b

Table 5. Index of maturity and taste index of tomato from organic and conventional production

be deduced that the maturity levels of the analyzed tomatoes were adequate for consumption.
This ratio can also be affected by climate, cultivar and horticultural practices [28]. The cultivar
is a more influential factor than cultivation methods in the differentiation of the tomato
samples according to the chemical characteristics. However, quality is more than this and can
be defined as the sum of all characteristics that make a consumer satisfied with the product
[65]. Apart from functional and nutritional characteristics, quality can include aspects of
production method, environment or ethics, as well as availability of and information about a
product [66]. For all nutrients examined, cultivar differences were greater than differences
because of cultivation method. This study confirms that the most important variable in the
micronutrient content of tomatoes is the cultivar; organically grown tomato is no more
nutritious than conventionally grown tomato when soil fertility is well managed [59]. Green‐
house tomato production offers advantages compared to production at the open field with
regard to quality assurance principally, because the plants are not exposed directly to the rapid
changes of climate conditions. An important role for this purpose is also the cultivar selection
by using tomato hybrid varieties with a high yield potential and a good fruit quality.

8. Sensory attributes

During tomato fruit ripening, a series of quantitative and qualitative changes take place,
changing tomato flavor and aroma volatile profiles [67; 68]. Regarding aroma, several de‐
scriptors are present in tomatoes and volatiles are part of the tomato aroma profile. 3-Meth‐
ylbutanol is an amino acid related compounds, which has a pungent/earthy aroma [69].
Hexanal is one of the major aldehydes in tomatoes and is considered important for fresh tomato
flavour.

Panelists could perceive a difference between conventional and organic tomatoes by smell or
taste with high reliability. Organic tomatoes were perceived by some of the panelist to be softer,
and were preferred because of their taste, flavor, texture and juiciness. Alternatively, conven‐
tional tomatoes were described as ' not as ripe ', ' dry ' , and having ' less aroma ' [19].

Very different patterns of correlation between nonvolatile and volatile components emerged
as perceived by panelists, depending on whether the nasal passage was blocked to evaluate
taste descriptors. A composite of all data collected over the three seasons revealed the 'sweet'
note is positively correlated with soluble solids, total sugars, and sucrose equivalents with
partitioning (taste followed by aroma).