Abstract
Tomato (Solanum lycopersicum) is the globally most consumed vegetable. The objective of this research was to analyze physico-chemical, nutritional and sensorial components (taste and flavor) in two new commercial hybrids (AS 300 F1 and AS 400 F1) and their four F7 parental lines. Two widely grown F1 hybrids (Precos F1 and Addalyn F1) were used as controls. The results obtained for carbohydrates (HPLC-RID) indicated that the highest values (27.82 mg/g) were recorded in the paternal line AS 10 of the new hybrid AS 400 F1. The highest values of total organic acids (HPLC-VWD) were recorded in Addalyn F1 (5.06 m/g), while the highest value of phenolic compounds (HPLC-DAD-ESI⁺) were identified in the maternal line AS 09 of the hybrid AS 400 F1 (96.3 µg/g). Intrinsic sensory values were analyzed by male and female tasters of different ages using a hedonic scale. The tasters’ perception revealed obvious taste differences between tomato genotypes. The study allowed determining genetic parameters of interest (heterosis and heterobeltosis) for the new hybrids, as well as a detailed characterization of the chemical composition and organoleptic quality of the parental breeding lines and their hybrids, which is useful in tomato breeding.
Highlights
Wild tomatoes are native to the Andean region of Colombia, Chile, Peru and Bolivia [1].there are indications that domestication of cultivated tomato (Solanum lycopersicum L.)took place in Mexico [2]
The tasters were informed that the results showed that women aged 20–35 indicated higher values for the taste of tomatoes compared to other groups of women, and a similar situation was registered in men, in those aged 40–45 years
From the results of this study, it is concluded that even if all genotypes of the tomatoes were examined under the same conditions, the results of the chemical analysis of important components of fruits indicate significantly different values depending on the genetic differences of the improved hybrids and their analyzed parental lines
Summary
Wild tomatoes are native to the Andean region of Colombia, Chile, Peru and Bolivia [1].there are indications that domestication of cultivated tomato (Solanum lycopersicum L.)took place in Mexico [2]. Wild tomatoes are native to the Andean region of Colombia, Chile, Peru and Bolivia [1]. There are indications that domestication of cultivated tomato (Solanum lycopersicum L.). Took place in Mexico [2]. Other researchers have mentioned Puebla and Veracruz as specific places due to the greater number of varieties [3]. The domestication is still unclear but linguistic evidence has postulated Peru and Mexico as the major regions of domestication [4]. Tomatoes are known to be used in cooking in Mexico by the Aztecs by 500 BC and were transferred to the rest of the world by the conquistadors after the capture of the Aztecs’ territory [5]. Rick and Fobes [6] proposed that
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