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    TOMATOES PRODUCED IN THE GREENHOUSE, IRRIGATED WITH RAW WATER AND WASTEWATER, AND ORGANOLEPTIC QUALITY Back  
  Abstract Nº: P0745  
  Authors: Honorato Ccalli Pacco; Delvio Sandri; Maria Magdalena Rinaldi; Pedro Henrique Costa Neves4; Costa Neves; Ricardo Reis De Morais Valente  
  Type: Poster  
  Topic: PF: Post Harvest, Food and Process Engineering  
  Day of presentation: Tuesday, July 10  
  Session time: 14:00–14:55  
  Session number: 234  
  Location: POSTERS ROOM  
 
 
 
Keywords:

Lycopersicum esculentum, Mill, Fertigation, quality

Introduction:

This paper presents results of the organoleptic quality of tomato variety \"Dominador\" (Lycopersicum) grown in a greenhouse irrigated by wastewater (treated water treatment plant) with water fertigation conventional and natural water using the system of drip irrigation and subsurface drip (sub-Earth) respectively, which were stored for a maximum period of fourteen days the average temperature of 27 ° C and 60% relative humidity. esculentum Mill

Material and Methods:

The harvest of tomatoes was carried out at the point of physiological maturity, which usually considers the producers in the region of Anápolis, Goiás, Brazil. The beginning of the harvest was at 95 days after transplantation and lasted until 110 days.

For sensory analysis, the methodology classified as quantitative affective method according to Ferreira (2000), in which 40 untrained judges, tomato consumers evaluated the following attributes of product quality, appearance, color, texture and aroma.

Results/Conclusions:

According to sensory analysis, the tomato fruit produced in the greenhouse were accepted until the seventh day of storage for all treatments. In the organoleptic quality of appearance (7.8), color (7.8) and texture (7.9), the highest score is assigned to the fruits of tomatoes irrigated by drip irrigation using conventional fertigation. For the quality of aroma the highest score (7.2) was attributed to the tomatoes grown by subsurface drip irrigation using wastewater, and subsurface drip irrigation with natural water respectively, which corresponds to the period of seven days of storage. At seven days of storage of tomatoes the treatment he received the highest score (7.6) was for the cultivation with drip irrigation using surface water naturally. For the color quality of the seven days of storage the highest score (7.8) was attributed to the tomatoes grown by conventional subsurface drip and fertigation. At seven days of storage, the fruits of tomatoes that received the highest scores (7.1) for the attribute aroma was cultured for using surface drip irrigation, and natural water. For the quality and texture of tomatoes stored for seven days, the highest score (7.6) was produced for the surface drip irrigation and using natural water. For tomatoes stored for a period of fourteen days, the highest score (6.0) was attributed to the quality of color, when the system was used surface drip irrigation, fertigation and conventional water. The lowest grade (3.0) was attributed to the overall appearance of the fruit quality of tomatoes stored for a period of fourteen days, and when the system was used for subsurface drip irrigation, and wastewater.

Acknowledgements/References:

The \"National Council for Scientific and Technological Development\" - CNPq, for financing the research project. To the National Post Doctoral degree - PNPD, Brazil