Fuente: PubMed "Tomato process" NPJ Sci Food. 2026 May 27. doi: 10.1038/s41538-026-00907-3. Online ahead of print.ABSTRACTThe incorporation of food and garden organics (FOGO) compost into horticultural systems is promoted to improve soil health and advance circular economy goals; however, its impact on flavour quality and consumer perception remains poorly understood. In particular, most studies assess fruit quality at harvest, overlooking post-harvest processes critical to consumer experience. Here, we investigated the influence of FOGO compost on the flavour of tomatoes (Solanum lycopersicum cv. Ninja) under conventional commercial production conditions using integrated sensory and chemical approaches. Tomatoes grown with and without FOGO compost were evaluated at harvest maturity and following post-harvest storage. Consumer sensory analysis revealed no differences in preference at harvest maturity. However, after 7-day storage, FOGO tomatoes were preferred and described as sweeter, more aromatic, and less bland. These sensory differences were associated with higher total soluble solids, lower malic acid, elevated concentrations of umami-associated amino acids, and treatment-specific differences in aroma-active volatiles.PMID:42204181 | DOI:10.1038/s41538-026-00907-3