PHYSICAL-CHEMICAL CHARACTERIZATION OF ITALIAN TOMATO PRODUCED IN THE REGION WEST PARÁ STATES

Abstract

In the last years occurred an increase in consumption of tomato (Lycopersicum esculentum Mill) due to a food reeducation, where people are looking for more healthy food. Tomatoes have essential components such as vitamin C, pro-vitamins A, traces of potassium, phosphorus, iron, acetic acid and malic acid, and is a food that is low in caloric content. This work objected characterize the physico-chemical characteristics of the variety known as "Italian", produced in three different locations: 1 – In city Mojuí dos Campos, 2 – Community Tipizal and 3 – Community Estrada Nova in the city Santarém, western region of Pará state, through of physical parameters of weight, diameter, length, firmness of fruits and parameters chemical of hydrogen potential (pH), titratable acidity (AT) and solids soluble (SS). Was employed completely randomized design, composed by tree treatments and five repetitions, each repetition consisting of a fruit, analyzed by the Tukey test at 5% probability by the software Assistat® beta 7.7. The fruits did not present statistical differences (p>0,05) in parameters physical and pH. Presented statistical differences (p<0,05) in SS express in °Brix, AT express in % acid citric and ratio of SS/AT. The fruits presented characteristic physico-chemical within the standards of the Centro de Qualidade em Horticultura. The tomato produced in community Estrada Nova have better characteristics chemical and the produced in city of Mojuí dos Campos presented characteristics same as this.KEYWORDS: Cultivation, Lycopersicum esculentum, Quality.