Physical-chemical and sensory analysis of cherry tomatoes produced under different cultures

Abstract

The tomato crop has an effective participation in the basic diet of the populations due to its
availability and presence of nutrients. New cultivars are developed with the purpose of optimizing
production and flavor, benefiting growers and consumers and a cultivar much consumed
is cherry tomatoes. This work aimed to compare cherry tomatoes produced in organic, conventional,
and hydroponic systems in terms of physical-chemical and sensory parameters. The
results obtained in the physical-chemical analyzes showed similarities in all systems, except
for% SS in organic tomato (T1), presenting lower values. Regarding the preference and intention
to purchase, it was verified that there was a significant difference only for the treatment
T1 (organic), being that the evaluators had less preference and less intention to buy. Sensory
attributes such as lighter peel color, less sweet flavor, and% SS probably influenced the results
of the lower preference of organic cherry tomatoes (T1). The lower preference of this may be
related to the degree of maturation of the fruit resulting in the differences obtained.