Tomatoes nutritional characteristics under farming technology

Abstract

Tomatoes fruits are much nutritionally vegetable around the world. The quality of tomatoes is determined by fibre, vitamins, and minerals, all of which contribute to a healthy diet. Its adaptability and widespread cultivation make it an essential component of global food security and a variety of industries. This study looks at the qualitative characteristics of different tomato varieties grown under organic and conventional systems. The experiment was carried out on the farm of the Iasi University of Life Sciences from Romania. For this study used three tomato varieties: Caprese F1, Cristal F1 and Manistella F1. These varieties are popular and of good production and quality in Romania. The goal was to determine the effect of both factors (cultivars and growing systems) on the quality of tomato fruits. The biochemical compounds were analysed at the Andalusian Institute in Cordoba, Spain. For tomato samples were determined: antioxidant capacity, chlorophyll a, chlorophyll b, lycopene, beta-carotene, tannins, total polyphenols. The findings revealed considerable differences across cultivars and farming practices to improve fruit quality while adhering to food safety norms.