Skip to main content

Quality of a Tomato Depends on Temperature

The quality of tomatoes depends primarily on their exposure to natural light and states that the most determining factor is temperature. The study evaluated the different indicators for organoleptic (taste and texture) quality and nutritional quality, such as acidity, soluble solids, phenolic compounds, pH and vitamin C content. The tomato plants were exposed to photosynthetic radiation between 30 and 50% less than the usual for the sunny zones, at the same time as studying other tomato plants undergoing 100% exposure. Cultivation was carried out on soil, in a greenhouse without artificial heating and shaded in a small area so that air currents were able to homogenise the temperature within the plantation.

The results showed that the organoleptic and nutritional quality was very similar between the plants exposed to greater solar radiation and those with less. Researchers are now focusing on analysing how much the temperature can be reduced in order to cut down on energy consumption without affecting quality parameters. These findings can also be applied to other kinds of fruit with high nutritional value, such as strawberries, cucumbers, melons and watermelons.

 

0
Your rating: None

Please note that this is the opinion of the author and is Not Certified by ICAR or any of its authorised agents.