Caractérisation des Propriétés Physicochimiques et Sensorielles de la Tomate (Lycopersicum esculentum Mill.) Cultivée dans la Zone de Mostaganem.

Abstract

This experiment is part of the characterization of nutritional and sensory quality of greenhouse tomatoes from two regions of Mostaganem in order to show the impact of the region, cold storage and cooking on the nutritional and organoleptic quality of the tomato. The samples were obtained from two regions of Mostaganem in Algeria, namely: STIDIA and ACHAACHA known for their important production in the region. The first part of this work is based on a bibliographic research presenting the factors of variation of the biochemical composition of the tomato, the constraints related to the cultivation of tomatoes as well as the aptitudes for the transformation of the tomato. The second part is an experimental study, focused on: the physicochemical analyzes (pH, electrical conductivity, and granulometry) of the soil intended for the cultivation of tomatoes, the physicochemical analyzes (pH, DM, water content, MM, MO and content of vitamin C) of raw tomatoes stored at + 4 ° C for 10 days as follows: on D-1; on D-5; and on D-10, Other physicochemical analyzes were also carried out, namely the determination of total polyphenols, antioxidant activities, total sugars and reducing sugars carried on the dried tomatoes under the temperature of the greenhouse for a few days; the dosage of vitamin C on the steamed tomato; and the determination of Malon dialdehyde on the fried tomato. Finally, the organoleptic test on the raw and steamed tomato. The results obtained show that soils intended for growing tomatoes are characterized by a sandy texture, but neanmouns, the difference between each fraction of the soil in these two regions is statistically significant (P <0.05). During refrigeration, we observed variations of physicochemical parameters for the tomatoes of these two regions, the difference of which is highly similar. Tomatoes from the ACHAACHA region exhibited a high DM content, total polyphenels, and a strong anti-free radical power, the difference of which is highly similar (P <0.01) and not significant (P> 0.03) for their total sugars and reducing sugars content. The organoleptic test results on the raw and steamed tomato showed that the STIDIA tomatoes were better appreciated in relation to the majority of the quality criteria taken into account (taste, tenderness and juiciness). Our experimentation has proved that fruits and vegetables from different places do not have the same nutritional and sensory importance significantly, tomatoes preserved in a4C can continue to ripen, steaming has a rather weak effect on vitamin C. Tomatoes from the ACHAACHA region have high nutritional importance but low sensory importance While those from STIDIA region are characterized by an appreciable taste among tasters despite their low nutritional importance.