抽象的

Physico-morphological and biochimical characterisation of tomato varieties cultivated in Morocco

Hanane Moummou, Mohamed Benichou

Tomato is an important crop in terms of its economic and nutritional value. Tomato fruit quality for fresh consumption is determined by external (size, colour, firmness) and internal fruit properties (taste, aroma)which are prone to physiological changes related to fruit development and ripening. The aroma profiles of three hybrid tomato varieties cultivated inMorocco were quantitatively and qualitatively determined by gas chromatography mass spectrometry at two stages of ripeness.Different physicochemical properties which define fruit organoleptic quality were evaluated. Eight dominant volatile compoundswere detected. Inter-cultivar differences in biochemical composition and morphological features (shape, colour, etc) were demonstrated.