Biochemical and agro-technological evaluation of the assortment of tomatoes to create a functional food

Abstract

Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties and hybrids have been created for industrial and amateur vegetable growing, which differ in the type of bush, yield, early maturity, marketability, disease resistance, color, shape, size, mechanical strength, and biochemical composition of fruits (content of dry substances, sugars, vitamins, mineral salts, organic acids and other vital ingredients). Therefore, not all varieties are equally suitable for processing into functional food products. The article considers the assortment of tomatoes for open ground by yield, marketable qualities and the main indicators of the biochemical composition of the fruit: acidity, dry matter content, sugars, vitamin C, the accumulation of nitrates in the fruit, as well as by taste. As a result of a comprehensive assessment of 9 varieties of tomatoes, the varieties Nepryadva, Belkhavsky and Pulsar were identified, which have high yield, marketability, taste qualities of fruits, vitamin value and suitability for processing into functional products. In breeding for use as sources, the main economically valuable traits are of interest: yield and marketability of fruits – Belkowski, Nepryadva, Pulsar, the size of the fruit – Belkowski, Pulsar; the content of dry substances Belkovsky, Bui-Tur, Nepryadva, Pulsar; vitamin C – Belkowski, Bui-Tur, Pulsar; on the accumulation of nitrate – Nepryadva, Shuttle, Beljavsky, Kulon; taste – Belkowski, Nepryadva, Bui-Tur, Pulsar, Yakhont.

Assessment of Some Agrochemical Types on the Biochemical Composition of Tomato’s Cultivars (<i>Solanum lycopersicum</i> L.)

“…Where S represents the sugar content of the fruit and A refers to the fruit's acidity. The sugar-acid index is biologically significant as it indicates that the higher the index than the standard sugar-acid index for tomatoes [3,31], the sweeter and more delicious the fruit. The vitamin-nitrate index (К VN ) was expressed as the ratio of the fruit's vitamin C content to its nitrates, and calculated using the formula:…”

“…Tomato fruits contain organic acids, pectin substances, B vitamins, nicotinic and folic acids, K vitamins, have low energy value, insignificant amount of carbohydrates and can be used as a dietary product [2]. Epidemiological evidence suggests that consumption of tomatoes and tomato products is associated with a reduced risk of prostate cancer and other chronic diseases [2][3]. Tomato carotenoids are the main source of lycopene in the human diet [6].…”