Análise físico-química e sensorial de tomate cereja produzidos sob diferentes cultivos

The tomato crop has an effective participation in the basic diet of the populations due to itsavailability and presence of nutrients. New cultivars are developed with the purpose of optimizingproduction and flavor, benefiting growers and consumers and a cultivar much consumedis cherry tomatoes. This work aimed to compare cherry tomatoes produced in organic, conventional,and hydroponic systems in terms of physical-chemical and sensory parameters. Theresults obtained in the physical-chemical analyzes showed similarities in all systems, exceptfor% SS in organic tomato (T1), presenting lower values. Regarding the preference and intentionto purchase, it was verified that there was a significant difference only for the treatmentT1 (organic), being that the evaluators had less preference and less intention to buy. Sensoryattributes such as lighter peel color, less sweet flavor, and% SS probably influenced the resultsof the lower preference of organic cherry tomatoes (T1). The lower preference of this may berelated to the degree of maturation of the fruit resulting in the differences obtained.