Qualidade física e química de mini-tomates Sweet Grape produzidos em cultivo orgânico e convencional

Abstract

This study aimed to compare parameters used for determining quality, such as height, diameter, mass, peduncle scar, instrumental color (L*, a* and b*), pH, soluble solids, total acidity, soluble solids/total acidity ratio, chemical composition (moisture, ash, lipids, protein, carbohydrates), total energy value and lycopene content in minitomato fruits of Sweet Grape cultivar obtained from organic and conventional cultivation. We used fully randomized design with three treatments and five replicates. Analyses were performed by official methods in triplicate. The dimensions and color of mini-tomatoes were not affected by the cultivation system. Organic mini-tomatoes, despite having higher moisture content (93.68 g 100 g-1) compared to those cultivated in a conventional system, showed higher contents of ash (0.43 g 100 g-1), protein (2.16 g 100 g-1), lipid (0.38 g 100 g-1), and lycopene (3.22 g 100 g-1), higher soluble solids/acidity ratio (2.17), and lower total acidity (3.2 g citric acid 100 g-1), carbohydrate (3.34 g 100 g-1) and energy value (24.5 kcal 100 g-1), which is advantage for the consumer in terms of nutritional, sensory and functional perspectives.