Studies on some physico-chemical changes associated with fruit ripening in tomato (Lycopersicon esculentum mill.)

Abstract

The fruits of two tomato varieties were analysed at five stages of maturity, viz. mature green, turning, pink, red and red ripe, for some physico-chemical changes associated with fruit ripening. Fruit weight and size, pericarp thickness, drymatter, ascorbic acid, sugars, protein, N, P, Zn, Fe, Mn and Cu contents were observed to increase with maturity and reached maximum or near maximum at red stage. The acidity was maximum at turning or pink stage and then decreased to a minimum level at red ripe stage. Varietal differences were present.