Maturity and Ripening on Biochemical Properties of Tomato Varieties

The study was conducted to determine the biochemical characteristics of three varieties of tomato (Lycorpersicum esculentum) namely Pectofade Rodade and Pawa at three stages of maturity and ripening conditions. The experiment was set up in a Randomized Complete Block Design (RCBD) with four replications. The three varieties were harvested at three stages of maturity and ripening i.e. mature green half ripen and fully ripen and laboratory analysis was carried out to measure the ascorbic acid content (Vitamin C) the pH tritrable acidity Total Soluble Content (TSS) Percentage water content dry matter content and the TTS acidity ratio.