Quality of Tomatoes Produced in the Irrigated Area of Chókwè
Keywords:
Commercial and smallholder production, food qualityAbstract
The tomato plant is considered a creeping vegetable, with a flexible stem and determinate or indeterminate growth, which can be cultivated in any region and is very complex from an agronomic point of view. Its fresh fruit has a low caloric value, low dry matter content and is rich in calcium and vitamin C. It is recommended for people who need an easily digestible food or who wish to follow a hypocaloric diet. The aim of this study was to evaluate the quality of tomatoes produced in the irrigated area of Chókwè, Gaza Province. 100 samples from smallholders and 100 from the commercial sector were characterised for pH by potentiometry, soluble solids content by refractometry, fat content by Soxhlet extraction method, ash by incineration method, moisture by desiccation loss method, protein by biuret method, lycopene by spectrophotometry, total titratable acidity by titration and vitamin C by spectrophotometry. The data were analysed using R 4.1.2 statistical software. The results showed values from 1.30 to 11.15 ?g/100g for lycopene, 2.6 to 8.78mg for protein, 0.23 to 1.95% for ash, 91.19 to 95.16% for moisture, 2.88 to 14.91% for total titratable acidity, 0.26 to 3.44% for fat, 3.64 to 4.65 for pH and 79.89 to 85.15mg/100g for vitamin C.The study showed that the tomatoes produced by the smallholders were of better quality than those produced by the commercial sector.
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