Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars

Authors

  • Bashar Daoud Department of Crop Sciences, Division Quality of Plant Products, University of Goettingen, Germany https://orcid.org/0000-0003-4047-2507
  • Marcel Naumann Department of Crop Sciences, Division Quality of Plant Products, University of Goettingen, Germany https://orcid.org/0000-0003-1577-0772
  • Detlef Ulrich Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Julius Kühn-Institute, Quedlinburg, Germany
  • Elke Pawelzik Department of Crop Sciences, Division Quality of Plant Products, University of Goettingen, Germany https://orcid.org/0000-0001-9329-4375
  • Inga Smit Department of Crop Sciences, Division Quality of Plant Products, University of Goettingen, Germany

DOI:

https://doi.org/10.5073/JABFQ.2021.094.022

Abstract

Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations (sweetness, sourness), aroma (volatile compounds), and texture (firmness, mealiness), some of which are proven to be affected by insufficient nutrient supply − especially potassium (K). This study intends to undertake a holistic assessment of the K fertilization effect on the flavor of tomato by connecting the use of sensorial and instrumental methods. An
optimal K supply significantly increased the sensory descriptors sweetness, sourness, and aroma as well as the instrumental estimated color, firmness, total soluble solids (TSS), titratable acids (TA), and dry matter (DM) in a cultivar-specific manner. The volatile organic compounds (VOCs) were not significantly affected by K fertilization. The evaluation by the panelists confirmed the results of the instru-mental analyses, by which an increment in the fruit quality with rising K supply could be detected. An optimal K supply of 3.66 g/plant could be suggested to increase tomato flavor in the cocktail cultivars studied: Primavera and Yellow Submarine. Cultivar effects should, therefore, be considered for defining the optimal K fertilizer dose that favors high tomato fruit quality and, hence, better flavor.

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Published

2021-11-29