Quality Characteristics of Tomato Fruit - Tomatoes Photo - Credits: Axelmellin
Tomatoes - Credits: Axelmellin

Tomato - B. Composition of Tomato Fruit & Quality Characteristics

Finally, the scientific community ruled that tomato is a fruit. This cognitive conquest has some consequences. Since tomato is a fruit then the tomato plant is a tree.

The tomato grower or the amateur grower by planting tomatoes creates forests. Forest of tomatoes. Tomato-tree forests can be a further option for urban greening and the improvement of living conditions of populations, particularly in large urban centers and out-of-the-way large cities.

Faced with the prospect of its forests, the quality characteristics of tomato fruit and the composition of their fruit gain another dimension. Spacetime expands tomato-like.

Damned tomatoes.

Tomato – B. Composition of Tomato Fruit & Quality Characteristics

Quality Characteristics of Tomato Fruit - Red-Ripe Tomatoes
Red-Ripe Tomatoes
Quality Characteristics of Tomato Fruit - Red-Ripe Hybrid Tomatoes
Red-Ripe Hybrid Tomatoes

Fruit Composition - Pigments, Amino Acids & Aroma Components

The tomato contains a number of volatile or aromatic components. Volatile is due to the particular aroma of the fruit of ripe tomato.

The typical aroma of ripe tomatoes is formed by 32% carbonyls, 10% of short-chain (c3-c6) alcohols, hydrocarbons,  long-chain alcohols and of esters whose participation it reaches 58%.

In relation to amino acids, more than 20 are included in the tomato fruit, including glutamic and aspartic acid.

The pigments, carotenoids, are due to the particular coloring of tomato.

Carotenoids include lycopene – a potent pigment with strong antioxidant properties – that contributes 87% of these and 7% of β-carotene.

Lycopene gives the red color to the tomato and the beta-carotene is yellow.

The red color of the tomato depends on the total amount of carotenoids as well as on the proportions of the dominant pigments, ie between lycopene and β-carotene.

Tomato – B. Composition of Tomato Fruit & Quality Characteristics

Quality Characteristics of Tomato Fruit - Tomatoes of a Nice Red Color
Tomatoes of a Nice Red Color
Quality Characteristics of Tomato Fruit - Four Tomatoes and 1/2. It could also be a movie title.
Four Tomatoes and 1/2. It could also be a movie title.
Quality Characteristics of Tomato Fruit - Bunch of Nice Red Color Tomatoes
Bunch of Nice Red Color Tomatoes
Quality Characteristics of Tomato Fruit - Beefsteak Variety Tomatoes
Beefsteak Variety Tomatoes

Quality Characteristics of Tomato Fruit and Organic Acids

All the ingredients involved in the tomato composition affect more and less the organoleptic properties of the fruit. But they are organic acids, in the form of citric and malic acid, which contribute more to the typical flavor of its fruit, while at the same time giving it its fruity flavor.

Also, the quality characteristics of tomatoe fruit associated with their processing and preservation are largely determined by organic acids. Indeed, when the pH of the fruit is below 4.3, the pathogenic microorganisms do not find suitable soil for their growth. Conversely, when the pH of the tomato fruit is above 5 then the control of microorganisms and their spores becomes more difficult.

Organic acids contained in tomato, other than citric and malic, are lactic acid and oxalic acid. However, it is worth noting that the percentage of all organic acids contained in tomatoes is significantly lower than that found in potatoes, beets and spinach.

This fact did not go unnoticed by Pink Martini. As a sign of sympathy, they devoted their song to the euphoric title ‘Hang On Little Tomato’ in spinach.

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