Physicochemical characterization of Tinguaraque fruits (Solanum lycopersicum var. Cerasiforme) grown in greenhouse

Authors

  • Francisco Antonio Olmedo-López Facultad de Agrobiología Presidente Juárez-Universidad Michoacana de San Nicolás de Hidalgo. Paseo Lázaro Cárdenas 2290, Emiliano Zapata, Melchor Ocampo, Uruapan, Michoacán. CP. 60170
  • Ruy Ortiz-Rodríguez Facultad de Veterinaria-Universidad Michoacana de San Nicolás de Hidalgo. Av. Acueducto, Matamoros, Morelia, Michoacán. CP. 58130
  • Rosa Elena Pérez-Sánchez Facultad de Químico Farmacobiología-Universidad Michoacana de San Nicolás de Hidalgo. Tzintzuntzan 173, Matamoros, Morelia, Michoacán. CP. 58240.
  • Alejandro Morales-Guerrero Instituto Tecnológico Superior de Uruapan. Carretera Uruapan-Carapan núm. 5555, Col. La Basilia, Uruapan, Michoacán. CP. 60015
  • Teresita del Carmen Ávila Val Facultad de Agrobiología Presidente Juárez-Universidad Michoacana de San Nicolás de Hidalgo. Paseo Lázaro Cárdenas 2290, Emiliano Zapata, Melchor Ocampo, Uruapan, Michoacán. CP. 60170
  • Pedro Antonio García-Saucedo Facultad de Agrobiología Presidente Juárez-Universidad Michoacana de San Nicolás de Hidalgo. Paseo Lázaro Cárdenas 2290, Emiliano Zapata, Melchor Ocampo, Uruapan, Michoacán. CP. 60170

DOI:

https://doi.org/10.29312/remexca.v0i23.2031

Keywords:

plant rescue, protected crop, solanaceae, wild tomato

Abstract

The Tinguaraque (Solanum lycopersicum var. cerasiforme), wild fruit similar to the tomato, grows in oak forests, disturbed areas and cultivated land. Its easy development in different conditions, together with a tart flavor and its small size, make this fruit a more attractive product than the commercial tomato. This work physicochemically characterized fruits of Tinguaraque and compared the response with Cherry tomato, both in greenhouse, as a first step for its improvement and incorporation in the human diet. In August and September of 2017, wild Tinguaraque (JT) plants were collected to obtain seeds, which were germinated together with Cherry tomato seeds (JC) in a greenhouse. Among the parameters evaluated were plant growth pattern, weight and production of mature fruits, for the physicochemical analysis the AOAC methodology was followed registering flavor, energy intake, ethereal extract, crude protein, moisture, dry matter and ash, among others. The information was analyzed through Anova and the differences were obtained by the Tukey test at α= 0.05. The sweetness was observed in the JT cultivar in greenhouse compared to JC (13.4 ±0.5 and 7.6 ±0.8 °Brix respectively) and was slightly higher in pH than in JC (4.3 ±0.1 and 4.1 ±0.1 respectively). Likewise, JT compared to JC recorded similar values in terms of protein (17.5 ±2.2 and 16.6 ±0.6%, respectively) and energy content (5.1 ±0.4 and 4.9B ±0.1 kcal g-1 MS, respectively). These attributes of quality can position the Tinguaraque as a fruit with potential for improvement and immediate commercialization.

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Published

2019-09-17

How to Cite

Olmedo-López, Francisco Antonio, Ruy Ortiz-Rodríguez, Rosa Elena Pérez-Sánchez, Alejandro Morales-Guerrero, Teresita del Carmen Ávila Val, and Pedro Antonio García-Saucedo. 2019. “Physicochemical Characterization of Tinguaraque Fruits (Solanum Lycopersicum Var. Cerasiforme) Grown in Greenhouse”. Revista Mexicana De Ciencias Agrícolas, no. 23 (September). México, ME:325-30. https://doi.org/10.29312/remexca.v0i23.2031.

Issue

No. 23 (2019): Especial

Section

Investigation notes

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