Physical and physical-chemical quality of the tomato (Lycopersicon esculentum Mill) variety chico and cachilende produced in Huambo
Keywords:fruit ripeness; physicochemical parameters; tomato.
The objective was to evaluate the quality of the tomato, varieties Chico and Cachilende, produced in Longonjo, Angola, through the physical and physical-chemical parameters of the fruit. It was also made its statistical evaluation, for different states
of maturation and different seasons of harvest. The analyzes consisted of the determination of: total soluble solids by refractometry, total acidity titratable by volumetry, pH by potentiometry, moisture and ash by gravimetry. The mass was determined on analytical balance, and the transversal and longitudinal diameters with calipers. The experimental design used was completely randomized, with three or four repetitions. The data related to the studied variables were submitted to analysis of variance. It has been shown that the different level of maturation influences the physicochemical parameters more than the different harvest season. It was concluded that the Chico variety showed better physical and chemical characteristics and is proposed both for fresh consumption and for its transformation.
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