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Quality comparisons were made on mature green and firm red tomato fruits of three cultivars harvested at different times throughout the season. Fruits were harvested at the mature green stage and ripened at 20° C in humidified air for the room ripened treatment. Quality measurements included reduced ascorbic acid content, locular material content, pH, titratable acidity, soluble solids content, soluble solids‐acidity ratio and moisture content. Field ripened fruits had greater ascorbic acid contents relative to room ripened fruits, but variations occurred with harvest time. Field ripened fruits were judged as better in overall quality and flavor relative to room ripened fruits. Correlations were made between quality measurements and sensory evaluations.
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Bisogni et al. (1976) studied this question.
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