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
• City of the host institution: Tupã
• Associated researchers: Alfredo Bonini Neto ; Camila Pires Cremasco Gabriel ; Luís Roberto Almeida Gabriel Filho
• Associated research grant(s): 25/10706-5 - Tomatoes for Processing: Multivariate Analysis of the Influence of Thermal Processing on Different Varieties of Tomato (Solanum lycopersicum L.), AP.R; 25/10707-1 - TOMATOES FOR PROCESSING: EFFECT OF THERMAL PROCESSING ON THE FUNCTIONAL PROPERTIES OF DIFFERENT TOMATO VARIETIES (Solanum lycopersicum L.), AP.R
• 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)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CANATO, VINICIUS; BONINI NETO, ALFREDO; MONTAGNANI, JULIO CESAR ROCHA; DE MELLO, JESSICA MARQUES; FAVARO, VITORIA FERREIRA DA SILVA; DE SOUZA, ANGELA VACARO. Artificial Neural Network and Mathematical Modeling to Estimate Losses in the Concentration of Bioactive Compounds in Different Tomato Varieties During Cooking. AGRIENGINEERING, v. 7, n. 5, p. 19-pg., 2025-05-02. (24/06944-5, 19/00021-4)