Conservação láctica de tomate tipo cereja cultivado sob irrigação com águas salinas

Abstract

ABSTRACT The objective of this study was to evaluate the chemical composition of cherry tomato fruits produced under irrigation with saline water and subjected to lactic preservation. The design used was completely randomized, in a 6 × 5 factorial scheme, referring to the preservation by lactic fermentation with six mixtures of salts (100 g L-1 NaCl, 100 g L-1 CaCl2, 100 g L-1 KCl, 50 g L-1 NaCl + 50 g L-1 CaCl2, 50 g L-1 CaCl2 + 50 g L-1 KCl, and 50 g L-1 NaCl + 50 g L-1 KCl) and five levels of electrical conductivity of water (0.3, 1.3, 2.3, 3.3, and 4.3 dS m-1), with three replicates. Lactic fermentation brines promoted higher titratable acidity and soluble solids of cherry tomato fruits under saline water irrigation. Irrigation using water with electrical conductivity of 2.3 dS m-1 promoted higher soluble solids/titratable acidity ratio in cherry tomato fruits preserved in the formulations with 50 g L-1 NaCl + 50 g L-1 KCl and 50 g L-1 CaCl2 + 50 g L-1 KCl. The highest moisture contents were found in fruits preserved with 100 g L-1 CaCl2 and 50 g L-1 NaCl + 50 g L-1 CaCl2. Brine formulations for lactic preservation containing 100 g L-1 NaCl and 100 g L-1 CaCl2 promoted higher contents of vitamin C and flavonoids in cherry tomato fruits, regardless of the salinity of irrigation water.