Abstract
A correlative study on physico-chemical changes during fruit ripening in Lycopersicon esculentum has been carried out. The tomato fruit was collected at its four successive stages viz. 1. Mature green, 2. Half ripened, 3. 3/4tth - ripened and 4. Fully ripened for its physico-chemical analysis. The obtained result showed that with advancement of fruit maturation the amount of pigments (total carotenoids, lycopene), total sugars, reducing sugars increase significantly. While that of physio chemical studies of weight of fruit, pulp, peel and volume of fruit decrease gradually. However TSS, titrable acidity, PH, ascorbic acid, tannins as moisture of tomato fruits could be considered as maturity indices to judge the ripening stages of tomato fruits for various value added products preparation.
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