Quality Control System for the Tomato Release Process produced in Greenhouse

Abstract

Quality control is considered a primary feature to determine the commercial value of the tomato (Lycopersicon escultelum) and the acceptability of the product by the customer, this based on standards and parameters that guarantee a high level of quality of the tomato accepted in the process of releasing it and affirm customer confidence. This project was carried out in an agro-producing and marketing company of tomato produced in a greenhouse in the Region of Tehuacán, Puebla, Mexico, and proposes a quality control system in the tomato release process through an analysis and study of the physical and chemical attributes of the fruit that is entered into the company, to subsequently assign a quality according to the behavior of the fruit, The quality of the tomato is based mainly on the uniformity of the shape and the absence of growth and handling defects present in the fruit. Size, although not a factor that defines the degree of quality, usually has an important influence on the expectations of its commercial quality.