Certain Physiological and Biochemical Changes in Greenhouse‐Grown Tomatoes (Lycopersicon Esculentum Mill.)

SUMMARY Tomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field‐grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field‐ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta‐carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.