Processing of tomatoes (solanurn lycopersicum l) that would be discarded in ceasa/pr and in a rural property in the region of maringá-pr

Tomato is considered one of the most important vegetable species, because in addition to its use in natura, it can also be processed in several ways, such as extract, pulp, sauce and peeled tomato. This article aimed to evaluate the processing of tomatoes from the Paraná’s Supply Center (CEASA) in Maringá/PR and from a rural property located in the region of Maringá/PR. To perform the study, samples of tomatoes were collected and their quality was assessed by means of physical-chemical, microbiological analysis and determination of lycopene content. The fresh tomato sample collected at CEASA - Maringá showed a pH of 4.40, a titratable acidity of 0.28 mg of NaOH/g and soluble solids in a Brix degree of 4.20%; the fresh tomato sample collected on the rural property had a pH of 4.30, a titratable acidity of 0.29 mg NaOH/g and soluble solids in a Brix degree of 3.90%. The fresh tomato sample collected at CEASA, in Maringá, had a lycopene content of 6.24 mg/100g, whereas tomato sauce processed with the same tomato had a lycopene content of 5.16 mg/100g, a standard result as the literature says. Sensory analysis was executed from the duly processed tomato sauce, using the 5-point hedonic scale, which was found that tomato sauces made with tomatoes that would be discarded at CEASA and on a rural property showed 83.35% acceptance among the evaluators.