Impact of a low water input, genotype and process on the texture of purees from two tomato cultivars - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Communication Dans Un Congrès Année : 2022

Impact of a low water input, genotype and process on the texture of purees from two tomato cultivars

Résumé

The viscosity of tomato puree is a primary parameter for the industry which can be modified by changing processing methods or by using adapted cultivars known for their ability to produce viscous puree. Differences in viscosity are also observed between production years and irrigation levels, due to their influence on fruit composition. To our knowledge, there is no documentation of the detailed mechanisms involved when texture changes due to the effects of genotypes, processes or growing conditions. In this study we present the results obtained with purees from two different genotypes, two irrigation treatments and two processes (hot- or cold-break) during two years. Their viscosity was regarded according to their soluble solid and total dry matter content, the particles sizes distribution, and serum viscosity. A partial least square discriminant analysis (PLS-DA) of the collected data indicates that various mechanisms occurred when viscosity changed between cultivars and process. The growing conditions had an impact, but did not change the ranking of samples obtain according to the two former effects.
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Dates et versions

hal-04264576 , version 1 (30-10-2023)

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Citer

David Page, A. Villas-Boas, Fanciullino A.-L., Miarka Sinkora, R. Giovinazzo, et al.. Impact of a low water input, genotype and process on the texture of purees from two tomato cultivars. 14th World Processing Tomoto Congress / 16th ISHS International Symposium on Processing Tomato, Mar 2022, San Juan, Argentina. pp.19-24, ⟨10.17660/ActaHortic.2022.1351.4⟩. ⟨hal-04264576⟩
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