Post-harvest Characterization and Sensory Analysis of Roma Tomato Cultivars under Organic Cultivation: A Strategy Using Consumers and Chefs

Tomato is one of the most consumed fruits in the world and stands out for its culinary versatility. The consumers’ search for a better quality of life implies in a greater demand for higher nutritional and sensory quality vegetables. In this sense, tomato breeding programs can help in the development of new cultivars that meet the demands of producers, consumers, and chefs. In this study, six Roma tomato cultivars (Coniati, Grazzianni, Paipai, Pizzadoro, Trinidade, and Vero), grown in an organic system, were evaluated for its agronomic, physicobiochemical, and sensory traits. In the sensory characterization, the fruits were evaluated by 104 consumers and 35 chefs, regarding size, shape, color, aroma, flavor, texture, global acceptance, and the purchase intention. In the agronomic and biochemical characterization, fruits from the cultivar Trinidade had the highest agronomic yield and vitamin C content, while fruits from Paipai presented superior values for pericarp thickness, firmness, soluble solids content, ratio between soluble solids content and acidity, phenolic and flavonoids compounds, and lycopene. Fruits of the Trinidade cultivar were preferred by chefs and consumers. Thus, in a breeding program for Roma tomatoes, Trinidade and Paipai are interesting as parents to develop new cultivars that meet the demands of producers, consumers and cook professionals, with an emphasis on sustainable production systems.