Evaluation of the physicochemical properties of the ripening process of Milano tomato cultivars grown in open fields and under greenhouse conditions.

Abstract

The tomato has been studied in many countries around the world, as it is a desirable vegetable for both fresh consumption and industrial processing. In Colombia, for example, it is the vegetable with the highest production and, in turn, one with the greatest post-harvest losses. For this reason, it was considered important to determine the impact of its production system on the behavior of the different physicochemical properties in the tomato ripening process. According to the above, the physicochemical properties evaluated in the ripening process of the Milano variety tomato (Lycopersicum esculentum mill), from two production systems: open field and greenhouse, with incipient ripeness (¼ pintón), from the municipality of Pamplonita (Norte de Santander), were: % weight loss, dimensions, color, firmness, pH, soluble solids, % acidity, % moisture, and ripeness index. The experimental data, obtained in triplicate for the thirty days, were processed using the Statistical Package for the Social Sciences (SPSS) v. 14, using an analysis of variance with a significance level of 5%. The Duncan multiple comparison test was used to determine the least significant differences between means. The results obtained indicate that samples of Milano tomato cultivars produced in the greenhouse system retain their physicochemical properties better over time.