Nutritional and chemical characteristics of Portuguese table tomato genotypes
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Tomato (Solanum lycopersicum L.) is one the most important horticultural crops worldwide and a key component of the Mediterranean diet. Over the years, tomato selection and cultivation in small farming systems, such as homegardens, has resulted in the emergence of several varieties with distinct morphological and sensory characteristics. These varieties represent a valuable genetic diversity reservoir with breeding potential that must be conserved. Currently, it is important to determine whether these differences are associated with variations in composition, but existing data are still scarce. Therefore, this study was carried out to characterize the nutritional and chemical diversity of table tomato genotypes originating in the north and center regions of Portugal. To this end, tomato accessions (locally known as “comum”, “coração-de-boi”, “pequenino”, “rasteiro”, and “miúdo”) were selected from the Portuguese Genebank collection. These were regenerated to get ripe fruits for seed replenishment and for analysis. The ripe fruits were analyzed for their proximate composition (moisture, protein, fat, ash, and carbohydrates) using official food analytical procedures. Additionally, individual profiles of free sugars, organic acids, fatty acids, and tocopherols were characterized by different chromatographic techniques, while the carotenoids lycopene and β-carotene were quantified by a spectrophotometric method. The results of these analyses provided a comprehensive understanding of the nutritional and chemical composition of the studied tomato accessions. This information can be utilized in future research endeavors and be useful to help consumers looking to make informed decisions about their preferences and dietary choices.
