Efecto del genotipo y sales de calcio en la calidad de tomates frescos cortados

the aim of this study was to evaluate the effect of the variety and calcium salts on quality of fresh-cut pear tomatoes. the study was divided into two experiments: the first was conducted to determine which genotype was more feasible for making fresh-cut tomato products (cuauhtémoc vs intensetm). for that purpose, firmness, color, ph, acidity and total soluble solids were evaluated. the second experiment was conducted to determine the effect of 3 % calcium chloride and 3 % calcium lactate on the selected fresh-cut tomato genotype, intensetm. the same variables of the previous experiment were evaluated. in experiment i, the genotype intensetm was 42 % firmer than the cuauhtémoc genotype, and also it showed a brighter and more defined color. from experiment ii, 3 % calcium chloride showed the best results in terms of firmness, with 50 and 100 % firmer fresh-cut tomatoes as compared to 3 % calcium lactate and control samples, respectively. no significant differences in color and chemical variables were observed. the intensetm tomato genotype provides better quality, and when combined with a calcium salt, it makes a better fresh-cut product with a longer shelf life.