Articles
Introduction of an innovative holistic integrated system for the distinctive valorisation of premium quality Italian northern district processing tomato
Article number
1351_30
Pages
197 – 208
Language
English
Abstract
The aim of this project was to enhance the Emilia Romagna processing tomato system, thanks to the introduction of an innovative Holistic Integrated Quality Scheme to guarantee distinct benefits at the premium quality biodiverse regional tomato products.
The plan has provided the following operations: improvement of the environmental sustainability, cultivation, nutritional, technological and taste specifications already applied in the Emilia Romagna territory with the quality brand QC (quality control). The distinctive origin of the raw material, the high environmental sustainability of the productions, and the use of new biodiverse cultivars, suitable for the cultivation territory (in conditions of changing climatic scenarios) will be valued.
Moreover low-impact cultivation techniques, chemical markers of quality, nutrition and taste on fresh matter and in processed products will be developed.
The project is committed to introduce a paradigmatic method innovation for the production of PREMIUM tomato product packaged and treated in order to protect their sensory characteristics (aroma, color and flavour) linked to fresh matters of specific areas.
In the study, different agricultural systems will be tested in order to reduce the addition of agricultural chemicals and define which techniques to adopt to improve both soil conservation and crop quality.
Trials has included application of water saving techniques and micro-fertigation of the land that thanks to the data previously produced will guarantee important resources savings, improving at the same time good agronomic yields and great quality of the fresh matter.
Moreover, new cultivars have been introduced using genotypes historically belonging to the territory of Emilia-Romagna region, which have been improved thanks to the introduction of certain characters that can highlight their resistances to new biotic and abiotic stresses.
The new cultivars specifically introduced have to demonstrate ability and resilience to the new modified climatic conditions (i.e. drought/alluvial); and finally yet importantly, they will have to demonstrate unique characteristics of flavour and sensory enjoyableness (taste and aroma). Finally, innovative and dedicated technologies has been introduced in order to help the maintenance of the freshness characteristics of the raw material by the application of dedicated mild technologies. These quality and tasty molecules have been quantified and evaluated before and after the production of the premium tomato products.
The plan has provided the following operations: improvement of the environmental sustainability, cultivation, nutritional, technological and taste specifications already applied in the Emilia Romagna territory with the quality brand QC (quality control). The distinctive origin of the raw material, the high environmental sustainability of the productions, and the use of new biodiverse cultivars, suitable for the cultivation territory (in conditions of changing climatic scenarios) will be valued.
Moreover low-impact cultivation techniques, chemical markers of quality, nutrition and taste on fresh matter and in processed products will be developed.
The project is committed to introduce a paradigmatic method innovation for the production of PREMIUM tomato product packaged and treated in order to protect their sensory characteristics (aroma, color and flavour) linked to fresh matters of specific areas.
In the study, different agricultural systems will be tested in order to reduce the addition of agricultural chemicals and define which techniques to adopt to improve both soil conservation and crop quality.
Trials has included application of water saving techniques and micro-fertigation of the land that thanks to the data previously produced will guarantee important resources savings, improving at the same time good agronomic yields and great quality of the fresh matter.
Moreover, new cultivars have been introduced using genotypes historically belonging to the territory of Emilia-Romagna region, which have been improved thanks to the introduction of certain characters that can highlight their resistances to new biotic and abiotic stresses.
The new cultivars specifically introduced have to demonstrate ability and resilience to the new modified climatic conditions (i.e. drought/alluvial); and finally yet importantly, they will have to demonstrate unique characteristics of flavour and sensory enjoyableness (taste and aroma). Finally, innovative and dedicated technologies has been introduced in order to help the maintenance of the freshness characteristics of the raw material by the application of dedicated mild technologies. These quality and tasty molecules have been quantified and evaluated before and after the production of the premium tomato products.
Publication
Authors
L. Sandei, C. Stingone, R. Vitelli, M. Di Rocco, E. Cocconi, S. Savini, M. Bandini, A. Sannino
Keywords
tomato premium quality, biodiversity, integrated production, organic production, total quality and sustainability
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