Sugar-and-acid profile of Penjar tomatoes and its evolution during storage


  • Joan Casals Missio Miquel Agustí Foundation; Miquel Agustí Foundation
  • Raul Marti Renau University Jaume I; Dept. of Agricultural Sciences and Natural Environment; Universitat Jaume I
  • Francesc Casañas Artigas Polytechnic University of Catalonia; Dept. of Agri-Food Engineering and Biotechnology; Universitat Politécnica de Catalunya
  • Jaime Cebolla Cornejo Polytechnic University of Valencia; Institute for Conservation & Improvement of Valentian Agrodiversity; Universitat Politécnica de Valencia



The alcobaça mutation in the Penjar tomato (Solanum lycopersicum L.) variety alters the ripening process and confers a long shelf life (more than four months). Storage of Penjar tomatoes leads to a distinctive sensory profile valued by local consumers, who prefer aged tomatoes to fresh ones. To study chemical changes occurring during storage, we characterized the complete sugar-and-acid profile of 25 accessions at harvest and at 2 and 4 months after harvest. We found considerable variability in the sugar-and-acid profile within the Penjar variety, especially for fructose and glucose. Some accessions presented exceptionally high values for sugars, making them especially interesting for breeding programs. During postharvest, the concentration of glucose, fructose, and citric acid decreased, whereas the concentration of malic and glutamic acids increased. Data from this study offer novel insights into postharvest changes in tomato quality parameters and help elucidate the reasons for the appreciation of this variety by consumers.


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How to Cite

Missio, J. C., Renau, R. M., Artigas, F. C., & Cornejo, J. C. (2015). Sugar-and-acid profile of Penjar tomatoes and its evolution during storage . Scientia Agricola, 72(4), 314-321.



Genetics and Plant Breeding