Determinación de las propiedades fisicoquímicas de un tomate nativo de Veracruz, México

Alma Delia  Hernández-Fuentes; Aurora  Quintero-Lira; Thania Alejandra  Urrutia-Hernández; Javier  Piloni-Martini; Irma  Morales-Rodríguez; César Uriel López

doi:10.29057/icap.v10i20.11620

Alma Delia Hernández-Fuentes Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-2592-6689
Aurora Quintero-Lira Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-4638-6028
Thania Alejandra Urrutia-Hernández Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-2152-2807
Javier Piloni-Martini Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-1367-5010
Irma Morales-Rodríguez Universidad Autónoma del Estado de Hidalgo
César Uriel López Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9338-6509

DOI: https://doi.org/10.29057/icap.v10i20.11620

Keywords: organoleptic properties, traditional varieties, tomato

Abstract

Native tomatoes have distinctive physicochemical properties, thus achieving greater acceptance among consumers; however, these properties can change according to the region where they are produced. Therefore, the objective of this work was to evaluate the physicochemical properties such as total soluble solids (TSS), pH, titratable acidity (TA), ripening index (RI), flavor index (FI), and color in four indices of maturity (green-90%, red-30 / green-60%, red-60 / green-30%, red-90%) of native tomato fruits that are produced in the northern region of the state of Veracruz. It was found that the TSS varied from 4.63 to 6.53 °Bx, while the TA was reduced from 2.07 to 0.80% citric acid. The RI obtained was 8.28, which is related to the increase in TSS and the reduction in TA, while the tomatoes were classified as tasty according to the FI. According to the color they varied from shades of light green to dark red. In general, changes in the physicochemical properties of the fruits were observed during ripening, reaching adequate properties at ripening that reflect their high acceptability by consumers.

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