Physico-chemical and physiological properties of ‘Shivam’ variety tomato at different Maturity stages

Abstract

Tomato (Solanum lycopersicum L.) is the important fresh produce of higher economic and nutritional significance among consumers globally. Moreover, tomatoes are a majorly rich in bioactive compounds. This present study was investigated to analyze various physicochemical and physiological changes of un-ripen and ripen tomatoes of the ‘Shivam’ variety. Different properties like colour value, total soluble solids, pH, titratable acidity, firmness, ascorbic acid, lycopenecontent and respiration rate of tomatoes were evaluated. The result findings of both stages of maturity (Mature green, Ripe red)tomatoes were compared and discussed in detail for understanding the changes that take place upon ripening. Upon ripening pH, TSS, redness, respiration rate, lycopene and ascorbic acid contentincreases and TA, firmness, lightness and yellowness of tomatoes decreases. The results suggest that ripening process has a significant effect on ‘Shivam’ variety tomatoes' physicochemical and physiological properties.