NUTRITIONAL QUALITY PARAMETERS OF THE FRESH RED TOMATO VARIETIES CULTIVATED IN ORGANIC SYSTEM

Summary

Production of tomatoes in the organic system is very important because these are not only the most vegetables widely consume (the second after potato) but also are classified as a functional food. Due to the high content in bioactive compounds, especially lycopene, tomatoes provide nutritional properties and also contribute to maintaining health. In this context, the aim of this study is to compare the nutritional quality parameters of two organic red tomato varieties, Coeur de Boeuf’ and ‘Cher Ami’ grew under controlled conditions in a hi-tech glass greenhouse. The quality parameters analyzed were the titratable acidity, total soluble solids, dry matter, carotenoid and lycopene content. The highest total soluble solid content, lycopene and carotenoid content were obtained from ‘Cher Ami’ variety.