Differentiation of industrial tomato cultivars based on physical-chemical characteristics of fresh fruit and processed products

Differentiation of cultivars and their processed products based on physical-chemical characteristics becomes significant to determine quality and its sensory acceptance. The objective of this work is to evaluate fruit quality of different tomato cultivars, and characterize products elaborated from these cultivars by their physical-chemical features. Field trials were carried out during 2018-2019 in two locations in Mendoza, Argentina: La Consulta Experimental Station of National Institute of Agricultural Technology (INTA) and Horticulture Institute of the Faculty of Agricultural Sciences (FCA), to evaluate six industrial tomato cultivars, four commercial hybrids: 'HM3861', 'HM1892', 'HM7883' and 'Docet', and two open-pollinated 'UCO14' (INTA) and 'Ambarino' (FCA). Fresh material and three products, whole peeled, crushed tomatoes and tomato puree, were characterized by pH, acidity, soluble solids, humidity and total solids. Statistical analysis found significant differences in soluble solids, humidity, total solids and acidity among fresh fruits of different cultivars. Significant differences in humidity, total solids and soluble solids were observed between cultivar and products. When comparing industrial varieties and treatments in two localities, an increase in soluble solids was observed in all the products and cultivars grown at FCA. Hybrids 'HM1892' and 'HM7883' had optimal characteristics for industrialization while open pollinated cultivars 'UCO14' and 'Ambarino' also showed good quality. Cultivars differ in their fruit physical-chemical characteristics, which allows to define the optimal destination for processed products and consumption. The analysis of different tomato products indicated that fresh material and processing treatment influenced its quality.