International Research Journal of Innovations in Engineering and Technology - IRJIET International Open Access, Monthly, Peer Reviewed, Reputed Journal ISSN (online): 2581-3048

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DOI Prefix: 10.47001/IRJIET

Technological and Organoleptic Properties of Tomato (Lycopersicum esculentum) Produced on Soilless Substrates in Daloa (Haut Sassandra Region, Côte d'Ivoire)

Diomande MasseLaboratory of Agro Valorisation, Department of Biochemistry and Microbiology, Jean Lorougnon Guédé University, (Daloa, Côte dGnahe Dago AndreLaboratory of Agro Valorisation, Department of Biochemistry and Microbiology, Jean Lorougnon Guédé University, (Daloa, Côte dYeo Mohamed AndersonCentral Laboratory, Department of Agronomy and Forestry, Man University, (Man, Côte d’Ivoire)

Vol 7 No 3 (2023): Volume 7, Issue 3, March 2023 | Pages: 93-101

International Research Journal of Innovations in Engineering and Technology

OPEN ACCESS | Research Article | Published Date: 24-03-2023

doi Logo doi.org/10.47001/IRJIET/2023.703013

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Abstract

The present study was carried out to characterise tomatoes produced on soilless substrates (cocoa, sawdust, cashew and rice husk) and to evaluate their impact on the technological and organoleptic characteristics of the tomato. A tomato crop was grown on these different substrates for three months. The tomato fruits from each substrate were subjected to chemical, technological and sensory analysis. The tomatoes of the different substrates have a high water content (94.83-96.37%). Regarding the technological properties, the results recorded are for saccharin index (1.15%), saccharin coefficient (121.5%) and acidity coefficient (8.29%). The sensory study of the tomatoes reveals that the tasters perceived sensory differences between the tomatoes. Their overall perception of the tomatoes confirms their good acceptability. Also taste, colour, shape and consistency are important criteria of fresh tomatoes. At the end of this study, it was found that the C100 substrate presented the best physicomorphological parameters. Technologically, tomatoes from the RB5050 and B100 substrates can be recommended for industrial processing.

Keywords

tomato, soilless culture, substrate, technological properties, sensory characteristics


Citation of this Article

Diomande Masse, Gnahe Dago Andre Yeo Mohamed Anderson, “Technological and Organoleptic Properties of Tomato (Lycopersicum esculentum) Produced on Soilless Substrates in Daloa (Haut Sassandra Region, Côte d'Ivoire)” Published in International Research Journal of Innovations in Engineering and Technology - IRJIET, Volume 7, Issue 3, pp 93-101, March 2023. Article DOI https://doi.org/10.47001/IRJIET/2023.703013

Licence Copyright (c) 2026 International Research Journal of Innovations in Engineering and Technology creative common licence This work is licensed under Creative common Attribution Non Commercial 4.0 Internation Licence
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