Quality of tomato fruit grown under organic production and treated with by-products of lemon-grass

José dos Santos Neto Kátia Regina Freitas Schwan-Estrada José Ozinaldo Alves de Sena Virlene do Amaral Jardinetti Marianna dos Santos Rodrigues Alencar About the authors


Considering the need for alternatives that are efficient and more sustainable during post-harvest treatment, the aim of this study was to evaluate the effect of by-products of Cymbopogon citratus applied in the field under a system of organic production, on the postharvest quality of the Italian tomato, comparing them to fruits obtained under a conventional system. The treatments applied pre-harvest were: crude aqueous extract of C. citratus at 1%, 5%, 10% and 15%; essential oil of C. citratus at 10 µL L-1, 100 µL L-1, 200 µL L-1 and 400 µL L-1; Citral at 10 uL L-1, 100 mL L-1, 200 uL L-1 and 400 uL L-1; control with an application of water; 1% Bordeaux mixture; Crop-Set - Improcop®; and tomato grown under a conventional system. The following analyses were carried out: physical (colouration, partial and total weight loss, volume, viability and specific weight), chemical (pH, TSS, TA and ratio) and sensory (firmness to touch, general external appearance, pulp characteristics, general internal appearance, aroma, texture, flavour, off flavour, sweetness, acidity and overall quality). Significant differences were found in comparisons between the two systems, where the organic fruit tended to take longer to mature, had lower acidity, higher TSS in the final evaluation, and a higher ratio. In the sensory analysis, these received the best grading for the parameters of acidity, texture, sweetness and overall quality.

Key words:
Solanum lycopersicum; Cymbopogon citratus; Sensory analysis; Pre-harvest treatment

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