Physicochemical and sensorial characterization of table tomato cultivars

The objective of this work was to characterize the physicochemical and sensorial quality of the post-harvest quality of three table tomato cultivars marketed in the local market of Altamira-PA in order to identify which cultivar presents the smallest physiological changes and better consumption conditions over of storage time. The physical-chemical parameters analyzed were: loss of fresh mass, total soluble solids, titratable total acidity, pH, SST / ATT ratio and sensorial analysis on firmness, peel color, general quality and incidence of rot. The experiment was conducted in a completely randomized design under a 5x3 factorial arrangement (storage days x cultivars) with four replicates. With the exception of the rotting variable, all the variables analyzed showed a significant effect at the 1 and 5% probability level in the interaction of the days storage factors and cultivars. In general, it can be observed that the evaluated cultivars present slight differences in their physico-chemical and sensorial constitution that compromise their quality and useful life. The physiological changes of greater expressiveness were obtained by the fruits of the cultivar Santa Adelia, which suggests a consumption and commercialization in a few days given the low tolerance to storage in the condition of ambient temperature. The fruits of the cultivar TY were resistant to physical-chemical and sensory changes induced by ripening and were therefore recommended for commercialization and consumption. Principal component analysis ratifies this effect by correlating a greater number of variables to TY cultivar and none to Santa Adelia cultivar.