Sugar and Organic Acid Content Is Dependent on Tomato (Solanum Lycoperiscum L.) Peel Color

The sensory properties of fruit and vegetables are a result of taste and aroma caused by many volatile and nonvolatile compounds. The sum of organic acids (malic and citric acids) and soluble sugars (fructose and glucose), as well as their balanced combination and interaction, contributes to the characterization of the tomato flavour. The ratio of sugars and organic acids is the key to the sweetness and sourness of tomatoes. This study aimed to determine the sugar and organic acid content, as well as several physicochemical parameters, of eight tomato landraces from Croatia. All the parameters investigated differed between the tomato landraces. The PLS-DA analysis showed that the most important parameters in tomato landrace discriminatory character are malic acid, fructooligosaccharide content, citric acid, dry matter. The results obtained show a significant positive correlation between tomato dry matter and sugar content. At the same time, fructose and sucrose content is negatively correlated with the green to red hue of tomato peel, as well as positively with the blue to yellow hue, indicating that the sugar content increases with yellow color intensity. The blue to yellow hue of the peel color also positively correlates with citric acid content.

Automated summary

The taste and aroma of fruit and vegetables are influenced by various compounds. The ratio of sugars and organic acids plays a key role in the sweetness and sourness of tomatoes. This study examined the sugar and organic acid content, as well as other parameters, of different tomato landraces from Croatia. The results showed that malic acid, fructooligosaccharide content, citric acid, and dry matter were the most important parameters in distinguishing tomato landraces.