Tomato Fruit Quality and Content Depend on Stage of Maturity

Soluble solids (Brix o ), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F 1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* ratio was calculated. The Brix o , carbohydrate, lycopene and HMF content were the highest in the deep red stage. Carbohydrate contents constitute nearly 50% of the Brix o . The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.