Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Research International Year : 2024

Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree

Abstract

The texture of tomato products can be modified by choice of variety, their growing conditions and/or processing method, but no clear explanation exists of the mechanisms that transform fruit tissue, how they act on texture, or whether genetics and processing impact the same physical parameters. We therefore conducted a study that processed 4 varieties produced under low/high nitrogen supply, into puree using both hot and cold break processes. No specific rheological signature allows discrimination between cultivar-induced or process-induced textural changes, but that they can be distinguished by sensory analysis. Growth conditions impacted but was not sensory distinguished. Both caused significant variations in 7 of 11 physico-chemical parameters, but the order of importance of these traits controlling texture varied, depending on whether the cause was genetic or process-related. Analysis of alcohol insoluble solids revealed a specific signature in pectin composition and conformation that could be linked to particle aggregation in the presence of lycopene-rich particles.

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Vegetal Biology
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hal-04617887 , version 1 (19-06-2024)

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Miarka Sinkora, Anne-Laure Fanciullino, Nadia Bertin, Robert Giovinazzo, François Zuber, et al.. Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree. Food Research International, 2024, 189, pp.114495. ⟨10.1016/j.foodres.2024.114495⟩. ⟨hal-04617887⟩
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