Qualidade de tomates de mesa cultivados em sistema orgânico e convencional no estado de Goiás

Abstract

Organic agriculture is a cultivation method that looks for the establishment of agricultural systems balanced and ecologically stable, economically productive and highly efficient. The objective of this work was to evaluate the physical, physico-chemical and sensory characteristics of tomato cultivars for fresh consumption grown on organic and conventional systems. Two experiments were carried out; on the first ten cultivars were grown under organic system and fruits at maturity stages 3 (when they presented 60 to 90% of pink- red color or red peel) were evaluated for physical, physicochemical and sensorial characteristics. On the second experiment, cultivar Deborah produced in organic and conventional systems was compared based on the same characteristics. The highest levels of soluble solids (SS) were observed in cultivars Milenium, Andréa and Tathy 1, followed by Giovanna 1, Colibri, Débora, Setcopa and Bonus 1. The cultivars Colibri, Andréa, Thaty 1, Débora and Setcopa had the lowest values for total acidity (AT) and they did not differ (p>0.05), among themselves, neither from cultivars Bonus-1 and Stillus. The cultivars Andréa and Tathy 1 had the highest ratio SS/TA and did not differ (p>0.05) from cultivars Débora, Setcopa and Colibri. Debora, when cultivated in the organic system was more preferred on attribute texture (tenderness), external and internal color, besides presenting a lower acidity, higher SS/TA ratio and density. It is concluded that the most outstanding, in terms of producer (greater mass and density) requirements, were the cultivars Setcopa, Milenium, Giovanna 1, Stillus, Thaty 1 and Colibri, while for the consumer, whose requirements are more focused on sensory and physico-chemical aspects (color, aroma, flavor, texture, soluble solids and acidity), cultivars Deborah, Bonus-1, Andrea, Setcopa, Stillus, Thaty 1 and Colibri stood out. Cultivar Deborah had lower mass, volume and longitudinal diameter when grown in organic system, as well as higher soluble solids and lower acidity, which resulted in greater acceptance for aroma, flavor and texture by consumers.