Evaluation of physico-chemical quality of tomato (Lycopersicon esculentum Mill), saladette type Variety El Cid F-1

Abstract

The experiment was performed in order to determine some of the physico-chemical characteristics under different degrees of maturity, selecting according to their percentage of coloring; weight, dimensions, pH, Brix and titratable acidity which are parameters to decide if the fruit is covered by the quality standards required by the wholesale market, and relate these characteristics with regard to nutrition to be used. In this way the changes will be determined in the quality of tomato fruits at various stages of maturity in which they were  harvested.  The  objective  was  to  "assess  the  quality  of  the  crop  of  tomato (Lycopersicon esculentum Mill) in each of its six degrees of maturation." The results show that the earliest stages of maturity showed the highest for fruit width variable values. (6.5306, 6.3360 and 6.0162 respectively), with respect to the long fruit statistical analysis shows that red degree course introduced the largest polar diameter range., While the broken acquired lesser value, although no significant difference was presented between treatments. The red light was the highest weight with respect to other grades while the broken color was just the opposite.