Organic Food: A Comparative Study of the Effect of  Tomato Cultivars and Cultivation Conditions on the  Physico-Chemical Properties

Araujo, Jacqueline Camolese de; Telhado, Samuel Fp

doi:10.3390/foods4030263

Cited by 12 publications

(6 citation statements)

References 24 publications

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“…1E), the prevalent organic acid in tomato, revealed that its levels were affected by all factors. In this case, a clear effect of the cropping system was observed, with a higher concentration in ORG samples (Table 1), in accordance with the data reviewed by Araujo and Telhado (2015). The possible cause of this phenomenon could be in the differentiated pattern of ripening in ORG tomatoes with respect to CONV ones, especially in ORG-PN, which are probably less ripe (higher acidity and lower sugar content), due to the stress induced by the root penetration in untilled soil and to the different macronutrients (especially nitrogen) availability caused by the ORG growing system (Lammerts van Bueren et al, 2011).…”

Section: Ta and Organic Acidssupporting

confidence: 90%

Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Paolo¹,

Bianchi²,

Morelli

et al. 2019

Food Chemistry

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The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.

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Section: Ta and Organic Acidssupporting

confidence: 90%

Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Paolo¹,

Bianchi²,

Morelli

et al. 2019

Food Chemistry

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“…Flavor properties are important breeding targets to meet consumer demands for tomatoes ( 13 , 14 ). In addition, the increasing interest in environmentally friendly produced food ( 15 ) may encourage breeders to develop cultivars with excellent flavor characteristics for organic low-input cultivation as well. Flavor of a fresh fruit is the sum of an interaction between taste and olfaction that results from a complex interaction of sugars (glucose, fructose), organic acids (citrate, malate, ascorbate, glutamate), and volatile compounds (VOCs) ( 16 , 17 ).…”

Section: Introductionmentioning

confidence: 99%

Flavor and Other Quality Traits of Tomato Cultivars Bred for Diverse Production Systems as Revealed in Organic Low-Input Management

et al. 2022

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This study was conducted to determine the volatile organic compounds (VOCs) associated with fruit flavor in diverse tomato cultivars (salad and cocktail cultivars) under organic low-input production. For this objective, 60 cultivars deriving from very diverse breeding programs 1880–2015 were evaluated in 2015, and a subset of 20 cultivars was selected for further evaluation in 2016. The diversity of instrumentally determined traits, especially for VOCs concentration and sensory properties (fruit firmness, juiciness, skin firmness, sweetness, sourness, aroma, and acceptability), was investigated at two harvest dates. The evaluation of the cultivars exhibited a wide range of variation for all studied traits, with the exception of a few VOCs. Cultivar had the most important effect on all instrumentally determined traits, while the influence of cultivar × harvest date × year interaction was significant for 17 VOCs, but not for total soluble solid (TSS) and titratable acidity (TA). The VOCs with the highest proportion (>8%) were hexanal, 6-methyl-5-heptene-2-one, 2-isobutylthiazole, and (E)-2-hexenal, which were identified in all cultivars. Twelve VOCs significantly correlated with one or more sensory attributes and these VOCs also allowed differentiation of the fruit type. Among these VOCs, phenylethyl alcohol and benzyl alcohol positively correlated with acceptability in the cocktail cultivars, whereas 2-isobuthylthiazole and 6-methyl-5-hepten-2-ol negatively correlated with acceptability in the salad cultivars. As a result of this study, organic breeders are recommended to use cultivars from a wide range of breeding programs to improve important quality and agronomic traits. As examples, salad tomatoes “Campari F1”, “Green Zebra”, and “Auriga”, as well as cocktail tomatoes “Supersweet 100 F1”, “Sakura F1”, and “Black Cherry” showed higher scores for the sensory attributes aroma and acceptability under organic low-input growing conditions. It remains a challenge for breeders and growers to reduce the trade-off of yield and quality.

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“…Total 3 n = 72 1 Weeks after seedling transplantation. 2 Individual collected samples were processed as composite samples (3 individual samples = 1 composite sample). 3 Total number of samples processed for 16S rRNA gene-targeted sequencing.…”

Section: Sample Collection and Dna Extractionmentioning

confidence: 99%

Tomato Plant Microbiota under Conventional and Organic Fertilization Regimes in a Soilless Culture System

Resendiz-Nava,

Alonso-Onofre,

Silva-Rojas

et al. 2023

Microorganisms

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Tomato is the main vegetable cultivated under soilless culture systems (SCSs); production of organic tomato under SCSs has increased due to consumer demands for healthier and environmentally friendly vegetables. However, organic tomato production under SCSs has been associated with low crop performance and fruit quality defects. These agricultural deficiencies could be linked to alterations in tomato plant microbiota; nonetheless, this issue has not been sufficiently addressed. Thus, the main goal of the present study was to characterize the rhizosphere and phyllosphere of tomato plants cultivated under conventional and organic SCSs. To accomplish this goal, tomato plants grown in commercial greenhouses under conventional or organic SCSs were tested at 8, 26, and 44 weeks after seedling transplantation. Substrate (n = 24), root (n = 24), and fruit (n = 24) composite samples were subjected to DNA extraction and high-throughput 16S rRNA gene sequencing. The present study revealed that the tomato core microbiota was predominantly constituted by Proteobacteria, Actinobacteria, and Firmicutes. Remarkably, six bacterial families, Bacillaceae, Microbacteriaceae, Nocardioidaceae, Pseudomonadaceae, Rhodobacteraceae, and Sphingomonadaceae, were shared among all substrate, rhizosphere, and fruit samples. Importantly, it was shown that plants under organic SCSs undergo a dysbiosis characterized by significant changes in the relative abundance of Bradyrhizobiaceae, Caulobacteraceae, Chitinophagaceae, Enterobacteriaceae, Erythrobacteraceae, Flavobacteriaceae, Nocardioidaceae, Rhodobacteraceae, and Streptomycetaceae. These results suggest that microbial alterations in substrates, roots, and fruits could be potential factors in contributing to the crop performance and fruit quality deficiencies observed in organic SCSs.

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Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties

Cited by 12 publications

References 24 publications

Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Flavor and Other Quality Traits of Tomato Cultivars Bred for Diverse Production Systems as Revealed in Organic Low-Input Management

Tomato Plant Microbiota under Conventional and Organic Fertilization Regimes in a Soilless Culture System

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