Critical points of industrial tomato from field to processing

Luis Eduardo De Moura,Adelmo Golynski

doi:10.1590/s0102-053620180416

Abstract

ABSTRACT The authors evaluated critical points of production stages of the industrial tomato, through physical and physico-chemical analyzes of U2006 hybrid fruits in the harvest, 2016. Fruits were evaluated in relation to raw material, temperature, fresh mass, pH, soluble solids (°Brix), firmness, titratable acidity and extravasation of electrolytes. Samples were collected in six steps: manual, mechanized, truck, arrival at industry, unloading and selection mat in two periods, morning and afternoon, totalizing 60 fruits for each step, and four replications. Fruits which waited for more than 10 hours in the yard generated an increase in serious defects (%), loss of fresh mass, discount on the amount paid for the load. The most critical stages of the production process were identified when tomatoes arrived at the industry and their unloading, when the fruits presented fresh mass loss due to the high temperature. In addition, the authors highlight that a better organization in the arrivals at the industry as well as an efficient communication of crop restriction is crucial, since unscheduled stops increase waiting time, causing significant quality losses.

Highlights

Pontos críticos ocorridos em frutos de tomate industrial do campo ao processamento Foram avaliados os pontos críticos ocorridos nas etapas de produção do tomate industrial, por meio de análises físicas e físico-químicas dos frutos do híbrido U2006 na safra ocorrida em 2016
Goiás (86%) followed by São Paulo (12.7%) and Minas Gerais (1.3%) are the main states where tomatoes are produced for processing industries (Vilela et al, 2012)
Tomato maturation during harvest and pre and post harvest control are essential in order to ensure fruit quality (Beckles, 2012), preventing the entry of pathogenic microorganisms (Ronchi et al, 2010)

Summary

Introduction

Pontos críticos ocorridos em frutos de tomate industrial do campo ao processamento Foram avaliados os pontos críticos ocorridos nas etapas de produção do tomate industrial, por meio de análises físicas e físico-químicas dos frutos do híbrido U2006 na safra ocorrida em 2016. To build a data bank in this study, industrial tomato samples were obtained in concentrated maturation stage, firm fruits in properties A (17°50’27”S, 49°10’60”W, altitude 888 m), B (17°43’51”S, 49°03’46”W, altitude 821 m), and a factory specialized in tomato derivatives (17°46’13”S, 49°07’40”O, altitude 800 m), in the municipality of Morrinhos, Goiás State, Brazil. Firmness analysis was determined using flattening technique, 0.264 kg, with the aid of a caliper (1.0004, ZAAS), measuring length and diameter (in mm) on both sides of the fruit, in five fruits and six collect steps, with four replicates.

Objectives

Results

Conclusion