ISHS Acta Horticulturae 789: XV Meeting of the EUCARPIA Tomato Working Group
INFLUENCE OF PROTECTED CULTIVATION ON ACCUMULATION OF TASTE INTENSITY COMPONENTS IN TRADITIONAL SPANISH TOMATO VARIETIES |
| Authors: | J. Cebolla-Cornejo, S. Roselló, F. Nuez |
| Keywords: | Lycopersicon, environment, organoleptic quality, capillary electrophoresis |
| Abstract:
Traditional Spanish tomato varieties are reputed to have excellent organoleptic quality and some consumers are willing to pay more for them, thus making up for their lower yields. In this context, these varieties can become an alternative for growers who want to focus on quality markets in an attempt to avoid the competition of lower-cost markets. But these varieties are very susceptible to viruses such as TSWV and TYLCV. The use of insect-exclusion screenhouses might be necessary to reduce the incidence of viral diseases in areas with high vector densities. The present study analyzes the effect of growing system (screenhouse vs. open-air) on components related to taste intensity of commercial and traditional varieties. Compared to open-air tomatoes, those grown under the screenhouse tended to have; higher contents of malic and oxalic acids, similar contents of citric and glutamic acids, slightly lower levels of sugars (glucose and fructose) and slightly lower ratios of total sugars (sucrose equivalents) with citric and glutamic acid contents; nevertheless, an accession × growing system interaction was detected and for some accessions the effect of the growing system was not significant. Variances for accession, growing system and the accession × growing system interaction were estimated. The main variation for almost all components was due to accession. Thus, it is concluded that it is possible to identify accessions in which the use of screenhouses has a minor impact on fruit organoleptic quality and can be recommended to reduce the incidence of virus vectors. Sugar and acid profiles obtained for traditional varieties in both growing systems will be of great interest as quality controls in breeding programs for tomato organoleptic quality. | |
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