Physical and chemical characteristics of tomato hybrids pulp during frozen storage

Tomato requires freezing of pulp for further analyses due to its rapid deterioration. However, this process can result in considerable losses in composition. This study evaluated the physical and chemical features of frozen pulp of two tomato hybrids (Granadero and Tinto). The fruits were harvested at full maturity and crushed, afterwards. Samples were evaluated before freezing and every seven days during storage at -18°C for 28 days. Analyses were carried out in triplicate and moisture, soluble solids (SS), titratable acidity (TA), ascorbic acid (AA) and lycopene were evaluated, as well as the soluble solids/titratable acidity ratio (SS/TA) and pH. Generally, the values of pH and humidity did not differ (p>0.05) among the hybrids and throughout the freezing period. Freezing altered the pulp composition, since a decrease in the concentrations of SS, AT, AA and an increase in lycopene and SS/AT was observed throughout the storage period. The hybrid Granadero presented better results than Tinto, before and after freezing, but storage of the pulp of these fruits is not recommended for further analyses.

Solanum lycopersicum; ascorbic acid; bioactive compounds