Industrial Processing Affects Product Yield and Quality of Diced Tomato
Francesco De Sio,
Mariateresa Rapacciuolo,
Alessandro De Giorgi,
Luca Sandei,
Bonaventura Giuliano,
Alessio Tallarita,
Nadezhda Golubkina,
Agnieszka Sekara,
Vasile Stoleru,
Antonio Cuciniello,
Giuseppe Morano,
Gianluca Caruso
Affiliations
Francesco De Sio
Experimental Station for Food Preserving Industry of Parma, Angri Branch, 84012 Salerno, Italy
Mariateresa Rapacciuolo
Experimental Station for Food Preserving Industry of Parma, Angri Branch, 84012 Salerno, Italy
Alessandro De Giorgi
Experimental Station for Food Preserving Industry of Parma, Angri Branch, 84012 Salerno, Italy
Luca Sandei
Experimental Station for Food Preserving Industry of Parma, Angri Branch, 84012 Salerno, Italy
Bonaventura Giuliano
National Association of Food Preserving Manufacturers, 80143 Naples, Italy
Alessio Tallarita
Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
Nadezhda Golubkina
Federal Scientific Center of Vegetable Production, Selectsionnaya 14 Vniissok, 143072 Moscow, Odintsovo, Russia
Agnieszka Sekara
Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture, 31-120 Krakow, Poland
Vasile Stoleru
Department of Horticultural Technologies, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu, 700440 Iasi, Romania
Antonio Cuciniello
Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, 81100 Caserta, Italy
Giuseppe Morano
Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
Gianluca Caruso
Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
The tomato industry has been searching for new genotypes with improved fruit production, both in the field and industrially processed, together with high-quality performance under sustainable management conditions. This research was carried out in Southern Italy with the aim of assessing the effects of industrial processing on the yield and quality of four tomato hybrids grown according to organic farming methods and addressed at dicing. MAX 14111 and HMX 4228 showed the highest values of field and processing yield as well as reduced sugars and fructose. MAX 14111 had the highest values of total solids and soluble solids, titratable acidity, fiber, energetic value, polyphenols, and also rutin, though not significantly different from Impact. HMX 4228 performed best in terms of sugar ratio, color and naringenin. Concerning the diced products, the sensorial qualities of the four hybrids differed significantly. Total polyphenols, naringenin and rutin in the tomato fruits were higher in the processed than in the raw product. The appreciable fruit yield and quality resulting from both field and processing phase represent a promising perspective for identifying improved tomato genotypes addressed at dicing.
