Using the sugar and acid index for the assessment of the quality of tomatoes fruits

The purpose of the study was to study and identify the most promising tomato varieties of selection of the All-Russia Research Institute of Irrigated Vegetable and Melon Growing collection in terms of taste based on sugar-acid index and biochemical parameters. The results of the change of the quality indicators of fruits of tomatoes were reported. The research was conducted on the varieties Luchisty, Supergol, the Bulldog, Oranzhevy salatny, Forward, Gigantella, Astrakhansky (control) of selection of All-Russia Research Institute of Irrigated Vegetable and Melon Growing - Branch of Caspian Federal Agrarian Research Center RAS, Astrakhan Region. The changes of the content of the main chemicals in fresh fruits of tomatoes and after short-term storage (10 days) under natural conditions of storage were studied. Biochemical parameters estimates of the quality of fruits were carried out according to the content of solid, the sum of sugars, acidities, ascorbic acid, nitrates. By the results of the research it was found out that the highest relation sugar/acid both before storage, and after it was noted in the varieties Supergol, Bulldog, Oranzhevy salatny, and was in the limits of 10.2-12.2 units, i.e. 1.7 times higher than the standard indicator (7 units). Lower tastes varieties had Astrakhan (control) - 8.8 and Forward - 8.9. Tasting assessment of the studied tomato varieties made 4.1-4.9 points before storage and 3.9-4.5 points after short-term storage. According to the content of ascorbic acid of the varieties Supergol, Bulldog and Oranzhevy salat exceeded other studied varieties 1.3-2.1 times. On the accumulation of nitrates the above varieties corresponded to environmentally friendly food product as their content was 4.1-7.5 times lower than maximum permissible concentration (150 mg/kg of crude substance). Therefore, the varieties of selection of All-Russia Research Institute of Irrigated Vegetable and Melon Growing in the sugar acid index and biochemical indicators meet the requirements for high taste and an environmentally friendly food product.