Tomatoes for processing: using mathematical modeling to predict the most suitable variety

• Grant number: 24/06944-5
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2025
• End date: February 28, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Angela Vacaro de Souza
• Grantee: Angela Vacaro de Souza
• Host Institution: Faculdade de Ciências e Engenharia. Universidade Estadual Paulista (UNESP). Campus de Tupã. Tupã , SP, Brazil
• Associated researchers: Alfredo Bonini Neto ; Camila Pires Cremasco Gabriel ; Luís Roberto Almeida Gabriel Filho
• Associated scholarship(s): 25/05388-4 - TOMATOES FOR PROCESSING: USING MATHEMATICAL MODELING TO PREDICT THE MOST SUITABLE VARIETY, BP.TT

Abstract

The objective of the study is to predict via artificial neural network and fuzzy logic the tomato variety(ies) best suited to the thermal processing studied from the evaluation of quality parameters compared to fresh fruit. Five tomato varieties produced in the city of Tupã-SP will be investigated regarding physical-chemical quality parameters - moisture, pH, titratable acidity (TA), soluble solids (SS), 'Ratio' (SS/TA ratio) - and biochemical parameters - phenolic compounds, flavonoids, carotenoids, lipid peroxidation, hydrogen peroxide, total sugars, lycopene, ²-carotene and chlorophylls a and b, antioxidant activity by DPPH and FRAP methods, minerals, fat soluble vitamins, ascorbic acid and instrumental coloring. The fruits will be harvested when they reach a bright red color and transported to the Biology Laboratory of the Science and Engineering College of Unesp in Tupã to be selected and evaluated in natura and after being submitted to cooking to obtain sauce, dehydrated and freeze-dried. (AU)