Physico-Chemical, Nutritional, and Sensory Evaluation of Two New Commercial Tomato Hybrids and Their Parental Lines
Zoltán Felföldi,
Floricuta Ranga,
Sonia Ancuta Socaci,
Anca Farcas,
Mariola Plazas,
Adriana F. Sestras,
Dan Cristian Vodnar,
Jaime Prohens,
Radu E. Sestras
Affiliations
Zoltán Felföldi
Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Floricuta Ranga
Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Sonia Ancuta Socaci
Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Anca Farcas
Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Mariola Plazas
Institute for Conservation and Improvement of Valencian Agrodiversity (COMAV), Universitat Politècnica de València, Camí de Vera 14, 46022 Valencia, Spain
Adriana F. Sestras
Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Dan Cristian Vodnar
Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Jaime Prohens
Institute for Conservation and Improvement of Valencian Agrodiversity (COMAV), Universitat Politècnica de València, Camí de Vera 14, 46022 Valencia, Spain
Radu E. Sestras
Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania
Tomato (Solanum lycopersicum) is the globally most consumed vegetable. The objective of this research was to analyze physico-chemical, nutritional and sensorial components (taste and flavor) in two new commercial hybrids (AS 300 F1 and AS 400 F1) and their four F7 parental lines. Two widely grown F1 hybrids (Precos F1 and Addalyn F1) were used as controls. The results obtained for carbohydrates (HPLC-RID) indicated that the highest values (27.82 mg/g) were recorded in the paternal line AS 10 of the new hybrid AS 400 F1. The highest values of total organic acids (HPLC-VWD) were recorded in Addalyn F1 (5.06 m/g), while the highest value of phenolic compounds (HPLC-DAD-ESI⁺) were identified in the maternal line AS 09 of the hybrid AS 400 F1 (96.3 µg/g). Intrinsic sensory values were analyzed by male and female tasters of different ages using a hedonic scale. The tasters’ perception revealed obvious taste differences between tomato genotypes. The study allowed determining genetic parameters of interest (heterosis and heterobeltosis) for the new hybrids, as well as a detailed characterization of the chemical composition and organoleptic quality of the parental breeding lines and their hybrids, which is useful in tomato breeding.
