Resumen

CONTRERAS-ANGULO, Laura Aracely et al. Effect of genotype and calcium salts on the quality of fresh-cut tomatoes. Rev. Chapingo Ser.Hortic [online]. 2011, vol.17, n.spe1, pp.39-45. ISSN 2007-4034.

The aim of this study was to evaluate the effect of the variety and calcium salts on quality of fresh-cut pear tomatoes. The study was divided into two experiments: the first was conducted to determine which genotype was more feasible for making fresh-cut tomato products (Cuauhtémoc vs Intense^TM). For that purpose, firmness, color, pH, acidity and total soluble solids were evaluated. The second experiment was conducted to determine the effect of 3 % calcium chloride and 3 % calcium lactate on the selected fresh-cut tomato genotype, Intense^TM. The same variables of the previous experiment were evaluated. In experiment I, the genotype Intense^TM was 42 % firmer than the Cuauhtémoc genotype, and also it showed a brighter and more defined color. From experiment II, 3 % calcium chloride showed the best results in terms of firmness, with 50 and 100 % firmer fresh-cut tomatoes as compared to 3 % calcium lactate and control samples, respectively. No significant differences in color and chemical variables were observed. The Intense^TM tomato genotype provides better quality, and when combined with a calcium salt, it makes a better fresh-cut product with a longer shelf life.

Palabras llave : Lycopersicon esculentum; chloride; lactate; shelf-life.

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