Physicochemical Changes in Seven Tomato (Lycopersicon esculentum) Cultivars During Ripening

Figures & data

Table 1 Changes in and total soluble solid and percent citric acid at green, breaker, turner, and ripe stages of fifteen tomato cultivars (n = 3).

	Total soluble solids, g/100 g				Acidity, g/100 g
Cultivar	Green	Breaker	Turner	Ripe	Green	Breaker	Turner	Ripe
8–2–1–2–5	4.78^d ± 0.06	5.29^de ± 0.10	5.80^c ± 0.08	6.12^c ± 0.12	0.38 ± 0.04	0.42 ± 0.06	0.46 ± 0.07	0.50 ± 0.03
Castle Rock	4.60^c ± 0.11	5.12^cd ± 0.10	5.78^c ± 0.08	5.97^c ± 0.10	0.42 ± 0.04	0.44 ± 0.09	0.47 ± 0.08	0.51 ± 0.04
IPA3	4.44^bc ± 0.07	5.02^c ± 0.13	5.23^a ± 0.13	5.59^b ± 0.10	0.45 ± 0.08	0.49 ± 0.05	0.49 ± 0.09	0.54 ± 0.10
Pb Chhuhra	4.34^b ± 0.08	4.63^a ± 0.10	5.06^a ± 0.14	5.19^a ± 0.15	0.37 ± 0.07	0.39 ± 0.07	0.42 ± 0.05	0.46 ± 0.08
UC- 828	4.85^d ± 0.10	5.41^e ± 0.12	5.87^c ± 0.08	6.62^d ± 0.12	0.44 ± 0.09	0.47 ± 0.03	0.48 ± 0.08	0.49 ± 0.07
WIR-4285	4.34^b ± 0.12	4.81^ab ± 0.10	5.08^a ± 0.16	5.24^a ± 0.10	0.38 ± 0.06	0.41 ± 0.10	0.43 ± 0.07	0.43 ± 0.08
WIR-4329	4.15^a ± 0.10	4.95^bc ± 0.10	5.46^b ± 0.12	5.62^b ± 0.10	0.36 ± 0.07	0.39 ± 0.05	0.41 ± 0.07	0.43 ± 0.06
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05 while means without superscripts are non-significant.

Table 2 Changes in percent reducing and total sugars at green, breaker, turner and ripe stages of fifteen tomato cultivars (n = 3).

	Reducing sugars, g/100 g				Total sugars, g/100 g
Cultivar	Green	Breaker	Turner	Ripe	Green	Breaker	Turner	Ripe
8–2–1–2–5	1.28^d ± 0.10	1.61^cd ± 0.07	3.45^d ± 0.09	4.04^c ± 0.11	1.49^b ± 0.12	2.31^e ± 0.04	4.22^d ± 0.04	5.35^d ± 0.10
Castle Rock	1.12^c ± 0.12	1.55^c ± 0.07	3.23^c ± 0.11	3.87^c ± 0.10	1.44^b ± 0.05	1.92^d ± 0.10	3.96^c ± 0.05	4.85^c ± 0.05
IPA3	1.07b^c ± 0.05	1.22^ab ± 0.07	2.21^b ± 0.09	2.84^b ± 0.10	1.17^a ± 0.10	1.52^bc ± 0.08	2.90^b ± 0.04	3.88^b ± 0.05
Pb Chhuhra	0.94^b ± 0.09	1.15^ab ± 0.07	1.74^a ± 0.09	2.15^a ± 0.06	1.11^a ± 0.08	1.40^ab ± 0.09	2.38^a ± 0.03	3.61^a ± 0.13
UC- 828	1.33^d ± 0.09	1.70^d ± 0.07	3.76^e ± 0.11	4.04^c ± 0.12	1.52^b ± 0.07	2.40^e ± 0.16	4.33^e ± 0.08	5.52^e ± 0.12
WIR-4285	0.76^a ± 0.06	1.14^a ± 0.08	1.72^a ± 0.06	2.20^a ± 0.08	1.07^a ± 0.08	1.35^a ± 0.05	2.31^a ± 0.08	3.68^a ± 0.07
WIR-4329	0.95^b ± 0.08	1.27^b ± 0.04	2.15^b ± 0.07	2.98^b ± 0.07	1.19^a ± 0.05	1.60^c ± 0.06	2.31^a ± 0.06	3.95^b ± 0.06
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05.

Table 3 Changes in lycopene from green, breaker, turner, and ripe stages of ripening (n = 3).

	Lycopene content (mg/100 g)
	Skin				Pulp
Cultivar	Green	Breaker	Turner	Ripe	Green	Breaker	Turner	Ripe
8-2-1-2-5	0.09^a ± 0.01	5.83^f ± 0.14	8.91^f ± 0.10	14.28^g ± 0.12	0.08^a ± 0.01	3.68^f ± 0.14	5.53^e ± 0.18	6.73^f ± 0.17
Castle Rock	0.09^a ± 0.01	5.02^d ± 0.10	7.58^b ± 0.13	13.09^f ± 0.11	0.08^a ± 0.01	3.29^e ± 0.08	5.11^d ± 0.14	6.22^e ± 0.15
IPA3	0.07^a ± 0.01	4.66^c ± 0.16	7.83^c ± 0.09	10.2^c ± 0.19	0.04^a ± 0.01	2.24^c ± 0.16	3.17^b ± 0.17	3.97^bc ± 0.21
Pb Chhuhra	0.09^a ± 0.01	5.31^e ± 0.11	8.59^e ± 0.14	12.11^e ± 0.10	0.07^a ± 0.01	2.54^d ± 0.17	3.67^c ± 0.12	4.64^d ± 0.34
UC-828	0.07^a ± 0.01	3.87^a ± 0.15	6.48^a ± 0.14	8.61^b ± 0.15	0.04^a ± 0.01	1.93^b ± 0.15	3.02^b ± 0.16	3.72^b ± 0.19
WIR 4285	0.08^a ± 0.01	4.13^b ± 0.09	6.46^a ± 0.10	7.97^a ± 0.19	0.06^a ± 0.01	1.49^a ± 0.08	2.36^a ± 0.23	3.12^a ± 0.15
WIR-4329	0.08^a ± 0.01	5.43^e ± 0.12	8.12^d ± 0.14	10.9^d ± 0.14	0.06^a ± 0.01	2.41^cd ± 0.09	3.56^c ± 0.13	4.29^cd ± 0.18
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05.

Table 4 Changes in hunter color ‘a’ and ‘b’ values of tomato homogenate at green, breaker, turner, and ripe stages (n = 3).

	‘a’				‘b’
Cultivar	Green	Breaker	Turner	Ripe	Green	Breaker	Turner	Ripe
8–2–1–2–5	−9.31^a ± 0.17	9.94^d ± 0.19	20.58^d ± 0.17	25.16^e ± 0.24	18.36^b ± 0.21	13.11^b ± 0.13	14.67^e ± 0.21	10.85^a ± 0.21
Castle Rock	−8.29^b ± 0.14	9.87^d ± 0.21	16.80^b ± 0.12	24.72^d ± 0.24	18.44^b ± 0.18	14.90^d ± 0.18	12.17^a ± 0.16	10.67^a ± 0.18
IPA3	−6.15^e ± 0.18	5.17^a ± 0.11	17.40^c ± 0.15	23.25^b ± 0.16	19.21^c ± 0.16	12.51^a ± 0.18	13.92^d ± 0.17	12.62^d ± 0.21
Pb Chhuhra	−7.17^c ± 0.17	7.93^c ± 0.10	17.28^c ± 0.19	24.75^d ± 0.21	17.14^a ± 0.14	13.29^b ± 0.17	12.65^b ± 0.18	11.54^b ± 0.13
UC-828	−6.10^e ± 0.22	6.31^b ± 0.19	15.32^a ± 0.16	23.61^c ± 0.19	19.11^c ± 0.13	16.42^e ± 0.14	13.45^c ± 0.18	12.75^d ± 0.16
WIR-4285	−5.92^e ± 0.15	5.04^a ± 0.12	16.61^b ± 0.19	22.48^a ± 0.14	18.99^c ± 0.14	18.13^f ± 0.21	14.58^e ± 0.21	13.54^e ± 0.21
WIR-4329	−6.47^d ± 0.12	6.28^b ± 0.19	15.24^a ± 0.19	24.97^d ± 0.16	19.62^d ± 0.16	14.01^c ± 0.16	13.18^c ± 0.18	12.09^c ± 0.16
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05.

Table 5 Changes in hunter color ‘b/a’ values and homogenate hue of tomato homogenate at green breaker, turner, and ripe stages (n = 3).

Cultivar	b/a				Homogenate hue (tan^−1 b/a)
	Green	Breaker	Turner	Ripe	Green	Breaker	Turner	Ripe
8–2–1–2–5	−1.97^e ± 0.06	1.32^a ± 0.04	0.71^a ± 0.01	0.43^a ± 0.01	−63.08^d ± 0.70	52.84^a ± 0.84	35.24^a ± 0.58	23.27^a ± 0.49
Castle Rock	−2.23^d ± 0.06	1.51^b ± 0.05	0.72^a ± 0.01	0.43^a ± 0.01	−65.78^c ± 0.53	56.47^b ± 0.88	35.87^a ± 0.58	23.27^a ± 0.49
IPA3	−3.12^a ± 0.12	2.42^e ± 0.02	0.80^b ± 0.02	0.54^c ± 0.01	−72.23^a ± 0.62	67.55^e ± 0.17	38.65^b ± 0.70	28.51^c ± 0.68
Pb Chhuhra	−2.39^c ± 0.08	1.68^c ± 0.04	0.73^a ± 0.02	0.47^b ± 0.01	−67.31^b ± 0.64	59.18^c ± 0.68	36.12^a ± 0.75	25.17^b ± 0.47
UC-828	−3.14^a ± 0.13	2.60^f ± 0.10	0.88^c ± 0.02	0.54^c ± 0.01	−72.28^a ± 0.72	68.97^f ± 0.98	41.35^c ± 0.65	28.37^c ± 0.45
WIR-4285	−3.21^a ± 0.11	3.60^g ± 0.11	0.88^c ± 0.02	0.60^d ± 0.01	−72.70^a ± 0.54	74.47^g ± 0.45	41.35^c ± 0.65	31.10^d ± 0.64
WIR-4329	−3.03^b ± 0.08	2.23^d ± 0.04	0.86^c ± 0.02	0.48^b ± 0.01	−71.72^a ± 0.45	65.85^d ± 0.39	40.80^c ± 0.82	25.64^b ± 0.47
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05.

Figure 1 Effect of ripening stages on the texture of cultivar WIR-4285.

Table 6 Changes in peak strength measured as peak force (N) during ripening (n = 3).

Cultivar	Green	Breaker	Turner	Ripe
8-2-1-2-5	8.828^a ± 0.50	6.411^ab ± 0.86	3.237^a ± 0.35	2.545^ab ± 0.38
Castle Rock	9.647^abc ± 0.48	7.934^cd ± 0.65	5.695^b ± 0.86	3.645^bcd ± 0.92
IPA3	10.119^c ± 0.58	8.166^d ± 0.42	5.000^b ± 0.23	3.418^abc ± 0.54
Pb Chhuhra	9.071^ab ± 0.22	5.608^a ± 0.84	4.931^b ± 0.37	3.933^cd ± 0.55
UC 828	9.094^ab ± 0.64	7.243^bcd ± 0.47	3.891^a ± 0.66	2.908^abc ± 0.94
WIR-4285	9.897^bc ± 0.24	6.775^abc ± 0.79	5.552^b ± 0.74	4.805^d ± 0.32
WIR-4329	10.522^c ± 0.53	6.035^ab ± 0.61	3.556^a ± 0.43	2.279^a ± 0.61
Values expressed are mean ± standard deviation. Means in the same column with different letters were significantly different at P < 0.05.

Table 7 Correlation coefficients of parameters with lycopene content of pulp and skin.

	Lycopene content
Parameters	Pulp	Skin
T.S.S	0.821	0.788
Acidity	0.625	0.631
Reducing sugars	0.820	0.791
Total sugars	0.838	0.838
‘a’	0.917	0.965
‘b’	− 0.897	− 0.911
b/a	0.553	0.550
tan^−1(b/a)	0.638	0.628
Puncture strength	−0.873	− 0.930

Table 8 Classification of the tomato cultivars employing Duncan Multiple range test.

	Groups
Parameters	a	b	c	d	e	f	g
Total soluble solids	Pb Chhuhra, WIR-4285	WIR-4329, IPA3	Castle Rock, 8–2–1–2–5	UC 828
Reducing sugars	Pb Chhuhra, WIR-4285	WIR-4329, IPA3	Castle Rock, 8–2–1–2–5, UC 828
Total sugars	Pb Chhuhra, WIR-4285	WIR-4329, IPA3	Castle Rock	8–2–1–2–5, UC 828
Lycopene in skin	WIR-4285	UC 828	IPA3	WIR-4329	Pb Chhuhra	Castle Rock	8-2-1-2-5
Lycopene in pulp	WIR-4285	UC 828, IPA3	IPA3, WIR-43293	WIR-4329, Pb Chhuhra	Castle Rock	8-2-1-2-5
‘a’	WIR-4285	IPA3	UC 828	Pb Chhuhra, Castle Rock WIR-4329	WIR-4329	8-2-1-2-5
‘b’	8-2-1-2-5, Castle Rock	Pb Chhuhra	WIR-4329	IPA3, UC 828	WIR-4285
‘b/a	8-2-1-2-5, Castle Rock	Pb Chhuhra, WIR-4329	IPA3, UC 828	WIR-4285
tan^−1(b/a)	8-2-1-2-5, Castle Rock	Pb Chhuhra, WIR-4329	IPA3, UC 828	WIR-4285
Puncture strength	WIR-4329, 8–2–1–2–5, UC 828, IPA3	8–2–1–2–5, UC 828, IPA3, Castle Rock	UC 828, IPA3, Castle Rock, Pb Chhuhra	Castle Rock, Pb Chhuhra, WIR-4285