Correlations Between Fruit Color Parameters and Pigment Accumulation in Ten High-Flavonoid Cherry Tomato Cultivars

Fruit color is a key quality trait in cherry tomato (Solanum lycopersicum) and an important factor influencing consumer purchasing decisions. Various pigments, including flavonoids, carotenoids, and chlorophylls, form the biochemical basis of fruit coloration, imparting vivid colors such as red, yellow, orange, and green. Flavonoids and carotenoids are also essential nutritional components in cherry tomato, directly influencing their commercial value, while chlorophylls are crucial for photosynthesis and fruit development. However, conventional tomato varieties typically contain insufficient flavonoid levels to meet human dietary requirements. In this study, we quantified flavonoids, carotenoids, and chlorophyll a and b in ten high-flavonoid cherry tomato cultivars and investigated the relationships between fruit color and pigment content. The results revealed that red and orange tomato varieties contained higher flavonoid and carotenoid levels than yellow varieties, while green tomatoes exhibited elevated chlorophyll content. Yellow varieties showed the maximum L* (lightness) value. Flavonoid and carotenoid contents were significantly positively correlated with a* (red-green axis) and a*/b* (yellow-blue axis) values but negatively correlated with hue angle, whereas chlorophyll content showed no significant correlations with color parameters. Our findings provide guidance for evaluating the nutritional value of cherry tomatoes based on pigmentation.